4 oz. dry mustard
1 c. apple cider vinegar
2 eggs, beaten
1 c. sugar
1 qt. Best Food mayonnaise

Mix dry mustard and vinegar and refrigerate overnight. Next day: Add 2 eggs and 1 cup sugar. Heat until bubbly. Cool and refrigerate overnight. Next day: Add 1 quart mayonnaise. Mix well and store in refrigerator for up to 3 weeks. This can be made and shared with friends during Thanksgiving and Christmas holidays. It goes good with any kind of meat.