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PdfCombine vinegar, water, sugar, flour, dry mustard and salt in a sauce pot, beating with a wire whisk.
Place pot over medium heat and whisk in cream and butter. Cook until butter has melted and sauce simmers.
Add a small amount of the sauce to the beaten eggs, whisking constantly, to temper the mixture.
Add a bit more sauce until the egg mixture is warm.
Add the warm egg mixture to the sauce.
Cook over low heat, whisking constantly, until thickened.
Remove from heat and adjust seasoning. Add lemon juice if preferred.
Refrigerate in an air-tight container, if not using immediately.