1 tbsp. all-purpose flour
1 tbsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
Dash cayenne
3/4 c. skim milk
2 slightly beaten egg yolks
3 tbsp. vinegar

In saucepan, combine flour, sugar, dry mustard, salt and cayenne. Stir in milk. Cook and stir until thick and bubbly. Gradually stir hot mixture into egg yolks, return mixture to saucepan. Cook and stir 2 more minutes. Place wax paper over surface. Cool 10 or 15 minutes. Remove paper, stir in vinegar. Cover and chill. Makes 3/4 cup. 18 calories per tablespoon.