- 1/2 cup dry mustard
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons white sugar
- 3 egg yolks, beaten
- In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
- Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.