Ingredients

1/2 C. sugar, or sugar substitute
1/4 C. dry mustard plus 1 Tbsp.
1/2 tsp. salt
2 Tbsp. flour, all purpose
1 C. milk
1 egg yolk
1/2 C. vinegar

Cooking Instructions

Combine sugar, mustard, salt, and flour in a small saucepan; stir well. Combine remaining ingredients; beat well. Gradually add milk mixture to mustard mixture. Cook over low heat, stirring constantly, until thickened and bubbly. Cool thoroughly. Store in refrigerator.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)