|Dry mustard||4 Ounce|
|Vinegar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 Small, beaten|
1. In top of a double boiler, add mustard and vinegar; stir well.
2. Cover and allow it to stand for 8 hours or overnight.
3. Add sugar, eggs and salt; mix well.
4. Keep over boiling water and cook 3 to 5 minutes, stir constantly until thickened.
5. Serve as an accompaniment to your main dish or store in airtight containers in refrigerator.