1 c. water
2 c. vinegar
1 c. sugar
2 tbsp. flour (substitute cornstarch for gluten-free)
1 tbsp. salt
1 tbsp. dry mustard
6 eggs

Bring water and vinegar to a boil. Make a paste of remaining ingredients. Stir the paste into the boiling vinegar water. Cook over moderate heat, stirring constantly until mixture thickens. Cool and refrigerate. (When making for potato salad, I put it over the potatoes hot.)