- 3/4 cup white sugar
- 3/4 cup ground dry mustard
- 1/2 cup distilled white vinegar
- 1/2 cup dry white wine
- 3 eggs, beaten
- In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.