Champagne Mustard - cooking recipe

Ingredients

2/3 cup Coleman's dry mustard
1 cup sugar
3 eggs
2/3 cup champagne vinegar

Preparation

Mix mustard and sugar. Add the eggs one at a time, beating well.
Gradually add the vinegar and mix well.
Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating.
Keeps for up to 6 months in the refrigerator.