Hot Mustard - cooking recipe

Ingredients

1 whole egg
pinch of salt
1/3 c. dry mustard
scant 1/4 c. sugar
1/2 c. apple cider vinegar

Preparation

Beat egg in small saucepan.
Add salt and mustard slowly under low heat.
Stir in vinegar.
(If too hot, it will curdle.)
Take off fire as it thickens to a nice mustard consistency.
(Note:
It will thicken a little more as it cools.)
Pour all at once into a jar with a laminated top (not tin).
Jelly jars are good. Refrigerate.
Will last 2 to 3 months in refrigerator.
Before using, let stand at room temperature.
Enjoy.