1/2 cup low-fat milk
1/4 cup non-fat plain yogurt, sour cream, milk or buttermilk (cold)
2 tablespoons all purpose flour
1/4 teaspoon dry mustard
1/2 teaspoon sea salt
1 egg or 2 egg yolks
1 tablespoon sugar or honey
1/4 cup cider vinegar
2 tablespoons regular salted butter

In a microwavable measuring cup, heat 1/2 cup milk for 2 minutes.

In a small saucepan, combine two tablespoons of flour, 1/4 teaspoon dry English mustard (like Coleman's - if dry mustard is unavailable, use 1 tablespoon of prepared Dijon mustard instead). Add 1/2 teaspoon sea salt and 1/4 cup of yogurt (or cold milk, buttermilk, or sour cream may be substituted).

Mix together well, then stir into the hot milk. Pour the mixture into the same saucepan and heat over low heat; continue to stir until the mixture thickens, then cover and cook for ten minutes.

Beat one whole egg or two yolks well. Add a tablespoon of sugar or honey; beat again, then stir into the hot mixture; continue stirring until the egg has set, then remove from heat and gradually beat in 1/4 cup of hot cider vinegar and 2 tablespoons of butter.

Servings: 16