3/4 cup dry mustard
1 1/4 cups sugar
1 cup malt vinegar
3 beaten eggs
1. Combine the first 3 ingredients in a 1 quart microwavable mixing bowl and let stand 24 hours in
2. Next day, mix the eggs in with a whisk and then microwave on high for 2 minutes, whisk again. Repeat
5 times for a total cook time of 10 minutes.
3. Keep refrigerated.
Source: Marie Roth