|Evaporated milk||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg yolk||1 , beaten|
|Dill seed||1 Teaspoon|
Melt the butter in a small saucepan.
Remove from heat and blend in flour.
Stir in the milk and water slowly and cook over low heat, stirring constantly, until mixture comes to a boil.
Stir small amount of sauce into egg yolk, then stir back into remaining hot sauce.
Cook until mixture comes to boil, stirring constantly.
Remove from heat and season with salt, pepper and dillseed.