1 1/2 oz. dry mustard
2/3 c. vinegar
1 c. sugar
2 eggs

Mix dry mustard and vinegar the night before you need the dip. Refrigerate 24 hours to thicken. Add sugar and eggs to mustard. Heat to boiling, stir until thickened and bubbly. Cool. Good served with cubed ham, Muenster cheese, summer sausage, etc.