4 eggs, slightly beaten
1/2 c. sugar
1 can (2 oz.) dry mustard
1 c. cider vinegar
1 tsp. salt
1 1/2 tsp. cayenne pepper
1/2 c. melted butter

Combine all ingredients in top of double boiler. Cook over low heat, whisking constantly until thickened, about 10 minutes. Cool and pour into container. Store in refrigerator.

Yields approximately 2 cups.