2 vegetable bouillon cubes
1 1/2 c. hot water
4 tsp. cornstarch
4 tsp. sugar
4 tsp. dry mustard
2 tsp. ground turmeric
1/4 c. white wine vinegar
4 tsp. prepared horseradish
2 slightly beaten egg yolks

Dissolve bouillon cubes in hot water. In small saucepan, blend cornstarch, sugar, mustard, turmeric, vinegar, and horseradish. Slowly blend in dissolved bouillon. Cook and stir over low heat until thickened and bubbly. Gradually stir a moderate amount of thickened mixture into the egg yolks. Return to saucepan. Cook stirring constantly about one minute. Cover and chill. Makes 1 1/2 cups.