|Dry english mustard||3 Ounce (1/2 cup / 2 tins, 1 1/2 ounce each, loosely packed for measuring)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
In a small bowl, mix together the mustard, vinegar, and vermouth and let it stand covered overnight.
The next day, add the sugar and beaten eggs and mix well.
Transfer the mixture to the top of a double boiler and cook over boiling water, stirring constantly with a spoon or whisk, until thickened, about 3 to 5 minutes.
Remove the insert from the heat and continue stirring until the steaming stops.