1/4 c. low cholesterol liquid eggs
1/2 c. sugar
1 1/2 tbsp. flour
1/2 c. vinegar
1 tsp. dry mustard
1/2 c. hot water
1 tbsp. unsalted butter

Mix low cholesterol liquid eggs, sugar, mustard, and flour. Add water and vinegar. Cook in double-boiler until smooth and thick. Add butter; cool. Store in a covered jar in the refrigerator.

If eggs are allowed, substitute 3 egg yolks for 1/2 cup low-cholesterol liquid eggs.