Sweet-Hot Mustard - cooking recipe

Ingredients

1 (2 oz.) can Coleman's dry mustard
3 eggs
1 c. malt vinegar
1 c. sugar

Preparation

Put mustard and vinegar in blender.
Add eggs and sugar. Blend at high speed until frothy.
Pour into double boiler; cook and stir until mixture thickens.
Makes approximately 2 cups. Keeps in refrigerator for weeks.