1 Egg
2 tb White sugar
3 tb Whole milk
4 tb White vinegar
1 ts Mustard powder
Butter, walnut-size
Pepper
Salt
Beat egg and sugar well, add milk, mustard, salt and pepper.
Gradually add the vinegar, stirring all the time. Melt the butter in
a saucepan, add the above mixture, stir until it thickens. Will keep
for a long time if refrigerated.
Variation: Add chopped herbs, chives, etc.
"The Green and Gold Cookery Book" 43rd Ed.
typed by Greg Mayman
