2 tablespoons granulated sugar
1 teaspoon dry mustard
2 egg yolks
Dash of hot sauce
2 tablespoons of butter, melted
¾ cup milk (see cook’s note)
¼ cup lemon juice or apple cider vinegar
Pinch of Cajun seasoning or cayenne
Pinch of salt
In a small saucepan, whisk together the flour, sugar and dry mustard until there are no lumps. Add the egg yolks, hot sauce, butter, milk, and lemon juice or vinegar; whisk in well. Place over a medium to medium high heat, and whisking constantly, until mixture is smooth and thick like a custard. Do not allow mixture to actually boil. Remove from heat, whisk in a pinch of Cajun seasoning or cayenne and salt, and set aside to cool, then store in refrigerator. Makes about 1¼ cups. Excellent for coleslaw, vegetable and potato salads.