4 oz. dry mustard
2 eggs
1 c. cider vinegar
1 c. mayonnaise
1/4 c. honey
1/4 tsp. salt
1/4 c. horseradish (optional)

Bring mustard, eggs, vinegar to boil. Simmer until thick. Store in refrigerator overnight. Next day add rest of ingredients. Pour in jars, store in refrigerator.