1/2 c. packed light brown sugar
1/4 c. dry mustard
1 tbsp. flour
2 lg. eggs
1/3 c. water
1/3 c. vinegar

Mix sugar, mustard and flour in a small saucepan. Add eggs, vinegar and water. Whisk until blended and smooth. Whisk over medium low heat until boiling. Reduce heat to low and still stirring, cook 2-3 minutes until thickened. Pour into jar and refrigerate, tightly covered. Serve cold. Will keep up to 1 month in refrigerator. Makes 1 1/2 cups.