Instructions: Mix the dry mustard and the malt vinegar together and let sit in fridge 8 hours or overnight. (The longer it sits, the hotter it gets) In top of double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture together. Cook over boiling water until thickened. Store in fridge.

Makes
1-1/2 to 2 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.