Potato Salad Dressing #1 - Sauce til Kartoffelsalat

Melt butter.

Mix flour, salt, mustard, sugar and paprika, and blend with the butter. Add 1 cup of the milk.

Cook until medium thick, stirring frequently. Cool to lukewarm.

Mix remaining ½ cup milk with egg yolks. Stir into sauce. Add the vinegar and cook over low heat until thickened. Chill.

Good also as a sauce for fish, meat or cooked green vegetables.