1 c. vinegar
1/2 c. water
1 tbsp. butter
2 eggs
3/4 c. sugar
1 tbsp. mustard
2 tbsp. cornstarch

Heat vinegar, water and butter. Beat eggs, sugar and mustard. Add to vinegar and water. Dissolve 2 tablespoons cornstarch in a little water. Add to cooked mixture to thicken. Cool and put in a jar to use as needed. May be thinned with milk, cream or butter. Yields 3 cups. Very good in potato salad, but can be used for other salads.