1 c. sugar
2/3 c. dry mustard
3 eggs, well beaten (may use egg substitute)
2/3 c. white vinegar

In medium saucepan, whisk together sugar and mustard until WELL blended. Add eggs and vinegar, blending well. Using a wooden spoon, cook over low heat, stirring until thickened, about 10 minutes. Cool slightly, spoon into containers; 1/2 pint jars. Cover and refrigerate up to one month or longer. May use immediately. Serve with ham, corned beef, turkey, chicken, cold cuts or cheese, and in sandwiches.