DAY 1:

Mix 4 ounces dry mustard and 1 cup white vinegar.

DAY 2:

Add 2 eggs and 3/4 cup sugar. Cook slowly, stirring constantly until it boils. Cool. Refrigerate.

DAY 3:

Add 3 cups mayonnaise. Blend and serve. Excellent dip for vegetables or on sandwiches. Keep in refrigerator.