1 tbsp. cornstarch
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1 tbsp. butter
1/4 c. cider vinegar
1 tsp. grated horseradish
2 egg yolks, beaten

Combine cornstarch, sugar, mustard and salt in heavy quart pan. Add water; stir over low heat until mixture thickens and boils. Remove from heat; add butter, vinegar and horseradish. Beat a little of hot mixture into egg yolks; then add yolk mixture back to pan. Cook slowly, stirring until sauce thickens slightly. Serve with corned beef.