1 1/2 c. water
1 c. cider vinegar
1/2 c. sugar
3 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
6 egg yolks

Combine 1 cup water, vinegar and sugar in 1 1/2 quart bowl. Microwave 3 to 4 minutes on High, or until sugar is dissolved.

Blend flour, salt and mustard with remaining 1/2 cup water in 1 cup measure. Stir in hot vinegar mixture. Mix well. Microwave 4 minutes on High, or until slightly thickened. Stir.

Pour 1/4 cup hot sauce into beaten egg yolks. Mix well. Pour into remaining sauce and stir well until blended. Microwave 5 minutes on High, or until thickened, beating well after 3 minutes. Note: Keeps well in refrigerator.