Ingredients
1 cup Dry Mustard
1 cup White Vinegar
1/2 - 2/3 cup Sugar
1 dash Salt
2 Eggs
1 cup Mayo
Preparation
Mix first 4 ingredients and refrigerate overnight
Whip eggs until light and fluffy
Add eggs to refrigerated mixture
Cook in double boiler until thick
Cool completely
Add mayo by folding in
If the mustard is too strong, add more mayo.
