Ingredients

• 1 c dry Mustard powder
• 1 c rice Vinegar
• 3 Eggs
• 1 c Sugar

Description

Combine the mustard and vinegar, stir well to remove lumbs. Cover and stand overnight to blend. Mix the eggs with sugar until smooth. In a double boiler, cook, stirring constantly until the mustard thickens to a puddingish consistency. There are man ways to vary the mustard, using 3/4 cup of honey instead of the sugar, using different herbs as rosemary basil or thyme. Adding horseradish or pickles or many other varieties of your imagination.