1 c. dry mustard (equivalent to one 4 oz. can)
3/4 c. white wine vinegar
1/3 c. water
1/4 c. sugar
3 tbsp. brown sugar, lightly packed
2 tsp. onion salt
1 tsp. caraway seeds
2 eggs
1 tbsp. horseradish

Combine all ingredients except eggs and horseradish in the top of a double boiler. Cover and let stand for 5 minutes at room temperature before cooking so that the flavors will blend.

In a separate bowl, lightly beat the eggs and stir them into the mustard mixture. Cook the mixture slowly over low heat, stirring constantly for 10 minutes or until the mixture thickens.

Stir in the horseradish, remove from heat, and cool for 10 minutes. Pour into a sterilized jar and refrigerate for 24 hours before using. Mustard will keep in the refrigerator for up to 3 minutes.