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Ingredients
- 1 c. white vinegar
- 1 c. dry mustard
- 2 eggs, beaten
- 1/2 c. sugar
- pinch of salt
Method
- Whisk together vinegar and mustard.
- Let stand, covered, unrefrigerated, for 24 hours.
- Add remaining ingredients.
- Cook, stirring, until mixture reaches a boil.
- Refrigerate.
- Use sparingly!