Categories: Sauces 
      Yield: 1 servings 
  
    2/3 c  Champagne vinegar 
    2/3 c  Dry mustard 
      3    Eggs 
    3/4 c  Sugar 
  
  Combine vinegar and mustard. Beat eggs and sugar. Add egg and sugar mixture 
  to mustard mixture in top of double boiler over boiling water, stirring 
  until thick. Refrigerate. Serve with baked ham, if desired. Makes 1 1/2 
  cups