| Mix flour, sugar, mustard and salt in 2-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture into saucepan. Boil and stir 1 minute; remove from heat.
Stir in vinegar and margarine. Cover and refrigerate at least 2 hours until chilled. Cover and refrigerate any remaining salad dressing.
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