3 eggs, beaten
1/2 c. sugar
3 oz. Coleman's dry mustard (none other)
1 c. malt vinegar (none other)

Blend sugar, mustard and vinegar. Allow to chill in refrigerator 24 hours. Beat 3 eggs until frothy. Heat mustard and vinegar (double boiler). Add to eggs, mix well and return to double boiler.

Cook and beat with wire whisk until desired consistency is reached. Thickens as it cools. Refrigerate. Stir before using. Do not double any ingredients.

NOTE: Need not use double boiler. I used low heat and stirred!