Tangy Sweet Mustard - cooking recipe

Ingredients

1 c. white vinegar
1 c. dry mustard or 1 large can
2 beaten eggs
1 c. sugar
pinch of salt

Preparation

Mix vinegar and mustard thoroughly.
Let stand overnight (covered at room temperature for at least 12 hours).
Mix eggs, sugar and salt.
Place all ingredients in a saucepan and bring to a slow boil, stirring constantly, until mixture thickens and coats a wooden spoon. Cool.
Keeps for months in refrigerator.
This is great on sandwiches or as a dip for cheese cubes and party wieners.