3/4-1 c. dry mustard
1 c. red wine vinegar
2 med. eggs
1 c. sugar

Mix dry ingredients and wine vinegar. Refrigerate overnight. Beat the eggs; mix with the sugar. Blend the egg mixture with the refrigerated mustard mixture. Heat in a double boiler approximately 18 minutes until thick, stirring constantly. When cool refrigerate. Serve over cream cheese with crackers.