Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth.

Add milk gradually, beating it in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients and blend well.

This recipe yields 1/2 cup. Serving size: 1 tablespoon.

Exchanges Per Serving: Up to 1 tablespoon may be considered Free Food. If you use 3 tablespoons, count it as 1 fat exchange.

Nutrition Facts: Carbohydrates 1g; Protein 1g; Fat 1g; Calories 20; Fiber 0g; Sodium 29mg; Cholesterol 68mg.