Categories: Condiment 
      Yield: 6 servings 
  
    1/2 c  White Vinegar                     3/4 c  Brown Sugar 
    1/3 c  Dry Mustard                         2    Eggs, beaten 
    1/4 c  Water                           
  
  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