1 cup dry mustard
1 cup cider vinegar
1/2 cup sugar
2 egg yolks

1. Mix mustard and vinegar in top of double boiler; let stand for 2 hours.

2. Beat in sugar and egg yolks; cook over simmering water, stirring occasionally, for 1 hour.

3. Cool.

4. Place in small jars; cover.

5. Store in refrigerator.

6. Use with your favorite sandwiches.

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