This is former AllSpicer Denise's coveted mustard recipe. It's the perfect condiment for summer cookouts.
Stir the ground mustard and vinegar together and let stand overnight at room temperature in a covered jar.
The next day, stir eggs, salt, and sugar into vinegar mustard mixture and cook in a double boiler for 15 minutes until it thickens. It will set up more as it cools. Pour into sterile jars.
For something a bit different, try our Red Apple Balsamic Vinegar or White Traditional Balsamic Vinegar in place of the Champagne White Wine Vinegar.