Ingredients

1 cup dry mustard

1 cup cider vinegar

2 eggs

1 cup sugar

Preparation

  1. Put the dry mustard and vinegar into a blender jar and refrigerate overnight,
  2. The following day, add the eggs and sugar and blend.
  3. Pour into a double boiler and cook for 20 minutes, stirring occasionally. Pour into a sealable container and refrigerate. Will keep well for 4 weeks.