Serve hot or cold. (Sauce keeps well in refrigerator.)

2	tsp.	Cornstarch
1	tbsp.	Dry mustard
1/2	tsp.	Salt
1-1/2	tsp.	Sugar
2	tbsp.	Salad oil
2/3	cup	milk
1		egg yolk
1	Tbsp.	vinegar

• Blend together cornstarch, mustard, salt, sugar, pepper sauce, salad oil and milk in a small saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.
• Beat egg yolk with vinegar. Gradually stir into cooked sauce. Return to heat and cook 1 minute, stirring constantly.