3 eggs, beaten
2 tbsp. sugar or honey
1 c. vinegar (white)
1 c. plus 2 heaping tbsp. dry mustard

Blend sugar and mustard in saucepan. Add vinegar; stir well. Add beaten eggs and cook over medium heat stirring constantly with a wire whip until thick, about 4-5 minutes. Cool covered, pour into jar and refrigerate.