Chive Blossom with Mustard Sauce

Remove the leaves from the chive blossom, cut off the harder part of the stem and cook it in water and salt until it becomes tender but still firm. Reserve

While that's cooking, prepare the mustard sauce as follows: In a small pan, combine the mustard, cornstarch, salt, and 1/4 cup milk

Stir well

Add the remaining milk and bring to medium heat, stirring constantly

Cook for 3 minutes

Remove 3 tablespoons of this sauce and add it to the beaten egg, beating vigorously

Pour this mixture into the rest of the sauce and cook for an additional 2 minutes, stirring constantly to ensure even cooking

Add the vinegar gradually, still stirring

Drain the chive blossom, place it on a plate, and drizzle with the mustard sauce

Serve hot

Serves 4.