- 4oz Coleman’s Dry Mustard
- 1/2 cup white vinegar (if you like it real HOT increase the vinegar to 1 cup and don’t use water)
- 1/2 cup water
Mix well and let stand over night. Next day, add the remaining ingredients and cook at low heat until mixture clings to a spoon.
- 2 well beaten eggs
- 1 cup sugar
- pinch of salt
Cool and refrigerate.
