Categories: Condiment 
      Yield: 2 servings 
  
    3/4 c  Sugar                             1/2 c  Dry white wine 
    3/4 c  Dry mustard                         3    Eggs 
    1/2 c  Cider vinegar                   
  
  An interesting contrast of hot and sweet flavors. 
   
  In top of double boiler or heatproof bowl, with small whisk beat together 
  all ingredients until well blended and smooth.. Stir over simmering water 
  about 8 minutes or until thickened and smooth. Pour into small sterilized 
  jars; cover and refrigerate. Serve as condiment or use as glaze for meats. 
  Keeps several months. Makes 2 cups. 
   
  Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2 
  grams fat, 24 mg cholesterol. 
   
  Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's 
  Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food 
  Department #306. 
   
  Copyright 1981 CBS Publications, The Consumer Publishing Divisions of CBS 
  Inc. All Rights reserved.