3 tbsp. dry mustard
1/4 c. sugar
1 tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1/2 c. vinegar
1 tbsp. butter

In top of double boiler, combine mustard, sugar, flour and salt. Stir to mix well with a fork. With a wire whisk or fork, beat in eggs and the vinegar until smooth. Place over boiling water and cook until thickened, stirring constantly. Add butter and stir until melted. Cool and put in jar with tight lid. Keep refrigerated. Makes 1 1/2 cups.

Note: To quadruple recipe, use:

2/3 c. mustard
1 c. sugar
4 tbsp. flour
2 tsp. salt
8 eggs
2 c. vinegar
4 tbsp. butter

Makes five 8 ounce jars.