Ingredients:

1/2 c Dry mustard
1 c Malt vinegar
3 Eggs
1 c Sugar

Method:

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.