HOT:

1 c. dry mustard
1 c. cider vinegar
2 egg yolks
1 c. sugar
2 tsp. cornstarch

MILD:

1/2 c. dry mustard
1/2 c. cider vinegar
1/2 c. water
2 egg yolks
1 c. sugar
3 tsp. cornstarch

Dissolve mustard in vinegar. Add remaining ingredients, stirring constantly, cook in double boiler to desired thickness (at least 10 minutes). Pour into containers, cool, cover and keep refrigerated. Makes two small containers.