"Janet Bostwick" > wrote in message
...
>I like this on cold chicken or pork. Others like it on corned beef.
> It's also a good to use with fish.
> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
> hefty pinch of salt. Bring to a slow boil and cook until it coats the
> spoon, stirring constantly. Cool and refrigerate.

Wouldn't a double boiler be better? Way too easy to scramble those eggs
over direct heat.