Hot Mustard - cooking recipe

Ingredients

1 small (2 oz.) can dry mustard
1 c. sugar
1 c. white vinegar
3 eggs

Preparation

Combine all the ingredients and beat well until smooth and creamy.
Cover and refrigerate overnight.
Cook at medium-high, stirring constantly, until it reaches a pudding consistency.
Cool and keep refrigerated.
Small jars are excellent for storing.