7 oz. granulated sugar
2 1/4 oz. dry mustard
3/4 oz. cornstarch
2 tsp. salt
5 egg yolks
1 qt. half and half (hot)
1 c. cider vinegar

Sift sugar, dry mustard, cornstarch and salt together. Place in large saucepan. Beat egg yolks slightly. Add to sifted ingredients, mix until thoroughly combined. Add hot half and half gradually to egg mixture, beat until smooth. Place over medium heat and cook until thickened and starch taste disappears, about 8 to 10 minutes. Stir frequently.

Add vinegar slowly, beating constantly. NOTE: sauce will become thin when vinegar is added, but will thicken as it cools. Allow sauce to cool, stirring frequently to prevent a crust. Refrigerate covered.

This sauce makes an excellent accompaniment to meats, cheese and cold vegetables.