Instructions: Combine first 5 ingredients in saucepan or top of double boiler. Blend eggs and vinegar, and add to mustard mixture. Cook over boiling water (in double boiler) or on low to medium heat until thickened, stirring constantly. Remove from heat and add butter, stirring until melted and blended. Cool and store in refrigerator.

Yield: 1 and 1/3 cups mustard

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