On 2013-02-27 07:25:04 +0000, sf said:

> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
> > wrote:
>
>> 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.
>>
> That makes a LOT of sauce! Do you use it up before you need to throw
> it out?

That is a lot of dry mustard. Colman's and McCormick's both cost almost
$10 for a 16oz can.