1 (4 oz.) can Coleman's mustard
1 c. vinegar
1 c. sugar
6 eggs

NOTE: Try different types of vinegar for different flavors. I use Cider and Rice.

Place dry mustard and vinegar in a small heavy saucepan. Leave for at least one hour. Leaving the mustard overnight makes the mustard stronger. Add sugar and place over medium heat. Whisk until thoroughly mixed. Add eggs, one at a time, whisking after each. Continue whisking until the mustard is very thick. Makes one large jar. Store in the refrigerator.