Place vinegar and salt in a small bowl. Using a garlic press, crush the garlic into the vinegar and salt mixture. Allow to stand at least 10 minutes.
Combine dry ingredients in the saucepan or double boiler you will use.
In a double boiler or over very low heat in a heavy bottom pan, stir together well with a whisk: egg yolks, butter, milk and vinegar mixture very slowly. Cook over low heat until mixture thickens.
Variation:
1. If serving over shredded carrots or slaw, add 1 teaspooon grated horseradish.
2. Garlic may be omitted, in which case simply put the vinegar and salt in directly.
Submitted by: CM
