2 eggs
1/2 c. sugar
1/2 tbsp. dry mustard
1/2 tbsp. salt
1/2 c. milk
1/2 c. vinegar

Beat eggs a little and add other ingredients slowly. Cook on low heat, stirring constantly. Bring to a boil and boil 1 minute. Remove from heat and add 1 1/2 teaspoon of butter.

Can store in a jar in the refrigerator for up to a month. This is excellent dressing for Waldorf Salad or cole slaw and the best for deviled eggs.