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

Combine dry mustard and vinegar in small bowl and stir, let sit overnight at room temperature.

Combine mustard-vinegar mixture, honey and eggs in small heavy saucepan. Cook over low heat, stirring constantly until thickened about 7 minutes. Cool and cover. Refrigerate.