Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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