3/4 to 1 c. dry mustard
1 c. wine vinegar
2 med. eggs
1 c. sugar

Mix dry mustard and cup of wine vinegar. Refrigerate overnight. Mix 2 beaten eggs with cup of sugar. Blend with refrigerator mixture. Heat in double boiler approximately 18 minutes until thick, stir constantly. When cool, refrigerate. Serve over cream cheese with crackers.