Hot Mustard Sauce

(Buffalo Evening News about 25 years ago - Aunt Jackie Imhoff)

Excellent with ham sandwiches or as a dip for pretzels.

 

2 cups white vinegar

2 cups dry mustard

4 large eggs

2 cup white granulated sugar

2 pinches salt

 

Mix together white vinegar and dry mustard.  Let stand overnight.

 

Combine eggs (adding one at a time), sugar, and salt.  Combine with vinegar and mustard.

(Microwave on medium for 5 minutes, stirring with whisk often until thick, or place on low heat of stove, stirring constantly so it doesn't scorch, until desired thickness.  Pour into hot sterilized jar(s) and seal with hot lids.  Refrigerate.