2 eggs
3/4 c. vinegar
2 to 3 tbsp. water
1 can sweetened condensed milk
1/2 tsp. prepared mustard

Beat the eggs in a bowl until thick. Mix the vinegar and water. Add the vinegar mixture to eggs alternately with the milk, 1 tablespoon at a time, beating well after each addition. Blend in the mustard. Store in refrigerator in a tightly covered container. Serve on fruit salads.