Title: Sweet and sour mustard sauce
 Categories: Sauces
      Yield: 1 Servings
 
      1 c  VINEGAR
      1 c  DRY MUSTARD POWDER
      3 ea EGGS
      1 c  SUGAR
 
  COMBINE THE VINEGAR AND DRY MUSTARD AND LET STAND OVER NIGHT. THE
  NEXT DAY BEAT THE EGGS AND SUGAR TOGETHER. ADD TO THE MUSTARD
  MIXTURE, IN A SMALL PAN, AND COOK OVER MEDIUM HEAT UNTIL THICK. STORE
  IN THE REFRIGERATOR, IN A TIGHT LIDDED JAR. THIS WILL KEEP FOR MONTHS.