Bunko Mustard

1. 1

   Mix together the dry mustard and vinegar and let stand overnight.

2. 2

   Beat in the eggs, sugar and salt and cook in a double boiler until thick, then cool.

3. 3

   Cool about 1 hour.

4. 4

   When cool beat in the mayonnaise.

5. 5

   For a stronger, hotter mustard you can use less mayonnaise, or more for a lighter, milder mustard.

6. 6

   Store in refrigerator.

No additional tips available.