1/2 c White Vinegar

1/3 c Dry Mustard

1/4 c Water

3/4 c Brown Sugar

2 Eggs, beaten

In a medium saucepan, mix together vinegar and mustard. Stir in remaining ingredients and bring to a slow boil while stirring constantly. Cook and stir until mustard thickens, about 10 minutes. Yield about 12 oz. NOTE: Homemade mustards must be stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92