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Ingredients
- 1 (4 ounce) can dry Coleman's dry mustard
- 1 cup malt vinegar
- 1 cup sugar
- 6 eggs, beaten
Method
- In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
- Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
- Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
- Store in refrigerator.
