2 large cans or 4 small cans dry mustard (6-6.5 oz)
2 cups tarragon vinegar
4 eggs (or 5 egg whites)
2 cups sugar
- Combine dry mustard with tarragon vinegar.
- Mix and let stand overnight in a double boiler.
- Add eggs and sugar, whisk.
- In a double boiler, cook until thick. Beat continually.
- Remove from heat and cool. Continue beating until cool.
- Store in glass jar in the refrigerator.
- Enjoy with meat, on sandwiches, or with cheese.