1 c dry mustard
1 c cider vinegar
3/4 c sugar
1/4 c water
2 ts salt
1 1/2 ts dill weed
2 eggs, lightly beaten
In the top of a double boiler, combine mustard, vinegar, sugar,
water, salt and dill. Cover and let stand at room temperature for
4 hours. Bring water in bottom of double boiler to a boil. Add eggs
to mustard mixture. Cook and stir until thickened, about 10 minutes.
Cool. Store in refrigerator.