1 (4 oz.) can dry mustard (quality of brand will affect taste)
1 c. apple cider vinegar
2 eggs
3/4 c. sugar
1 tsp. salt
1 1/2 c. mayonnaise

Mix mustard and vinegar; refrigerate overnight to 2 days. The longer it stands, the hotter the final product will be. Beat together eggs, sugar, salt and add to mustard mixture. Cook in double boiler until thick. Cool. Add mayonnaise. Store in tightly covered container. Makes approximately 3/4 quart. Excellent on pork, ham, lamb, Chinese or sandwiches.