1 C. dry mustard powder

1 C. white vinegar

2 eggs

1 C. honey

1 pinch salt

2 Tbls cornstarch

Mix mustard and vinegar in a medium sauce pan and let sit overnight, covered. Beat eggs, sugar and salt together, then stir into mustard mixture. Slowly add cornstarch, stirring constantly over medium heat until sauce thickens. A good way to tell is it should coat the spoon. Cool and store in the refrigerator in a sealed container. Will last indefinitely when kep refrigerated. It adds great flavor to potato salad and baked beans. As well as being used as you would any regular mustard