1 (2 oz.) can Coleman's Dry Mustard
2 eggs
1 c. cider vinegar
3/4 c. sugar

Mix mustard and vinegar. Cover and let stand overnight at room temperature. Next day: Beat eggs and sugar with whisk. Combine the two mixtures in the top of a double boiler. Cook, stirring until desired thickness (about 4-7 minutes). Pour in jars; will keep indefinitely. Delicious served with Kielbasa!