1 1/2 c. white wine vinegar
6 oz. dry mustard
2 eggs
1 1/2 c. sugar
2 tsp. salt

In a glass bowl, combine the vinegar and mustard; allow to stand overnight. The next day, place the eggs in the top of a double boiler and beat slightly. Add the sugar and beat smooth, then beat in the vinegar-mustard mixture. Cook over simmering water until mustard is thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat 5 minutes; add salt. Pour into 1 quart glass jar or 4 (8 oz.) jars and store in refrigerator.