3/4 c. dry mustard (2 oz.)
3/4 c. distilled white vinegar
1/2 c. honey
2 egg yolks

1. Combine dry mustard and vinegar in small bowl; stir to blend. Cover and let stand overnight at room temperature.

2. Combine mustard mixture, honey and yolks in small, heavy saucepan. Cook over low heat, stirring constantly, until thickened, about 7 minutes. Cool. Refrigerate, covered, up to several weeks.