2 (1 1/4 oz.) cans dry ground mustard
1 c. white vinegar
2 eggs, beaten well
1 c. sugar
Pinch of salt

Mix dry mustard and vinegar in a glass bowl or 2 cup measuring cup. Let set at room temperature overnight. Next day stir in other ingredients and cook slowly to a full boil. Cook until it coats the spoon like a pudding, stirring constantly. Cool and refrigerate. Makes one pint of very hot sauce, good with most any kind of meat or on a sandwich or salad.