- 1 cup vinegar
- 2 (1.12-ounce) cans dry mustard
- 3 eggs, beaten
- 1 cup sugar
How to Make It
Combine vinegar and mustard; mix well. Cover and refrigerate overnight.
Add eggs and sugar to mustard mixture; stir well. Place mixture in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring well. Serve hot or cold.