2/3 c. sugar
3 tbsp. dry mustard
4 lg. eggs
1/4 tsp. salt
1/3 c. white wine or champagne
Scant 1/2 c. cider vinegar

Mix sugar and mustard; set aside. In blender, beat eggs, add above mixture and salt and beat thoroughly. Let stand 15 minutes.

In a saucepan over medium heat, whisk together egg mixture, wine or champagne and vinegar. Whisk constantly until thickened. Cool. Pour into two (12 oz.) covered glass jars. Use as a dip for ham or, better yet, Swiss cheese! Better than paying $4.99 for 7 oz.