1 (4 oz.) can dry mustard
1 c. cider vinegar
2 eggs
3/4 c. sugar
1 tsp. salt
1 1/2 c. mayonnaise

Mix together the mustard and vinegar. Let it stand overnight. Beat together the eggs with the sugar and salt. Add the mustard and vinegar mixture. Cook over medium heat, stirring constantly, until thick. Boil about 1 minute. Cool. Add the mayonnaise and blend well. Makes about 1 quart.