1/2 c. tomato soup (no water)
1/2 c. prepared mustard
2 c. vinegar
1/2 c. butter
1/2 tsp. horseradish
1/2 tsp. salt
3 beaten egg yolks

Mix and cook in double boiler, when hot add 2 tablespoons to 3 tablespoons of beaten egg yolks, then add slowly to mixture in pan and cook until thickens, good hot or cold. Will keep in glass jar in refrigerator for weeks.