Hot Mustard

Directions

1. 1
   1. Put the dry mustard and vinegar into a blender jar and refrigerate overnight,
2. 2
   2. The following day, add the eggs and sugar and blend.
3. 3
   3. Pour into a double boiler and cook for 20 minutes, stirring occasionally. Pour into a sealable container and refrigerate. Will keep well for 4 weeks.