1/2 c  White Vinegar

    1/3 c  Dry Mustard

    1/4 c  Water

    3/4 c  Brown Sugar

      2    Eggs, beaten

  In a medium saucepan, mix together vinegar and mustard. Stir in remaining
  ingredients and bring to a slow boil while stirring constantly. Cook and
  stir until mustard thickens, about 10 minutes. Yield about 12 oz.
  NOTE: Homemade mustards must be stored in the refrigerator.
  SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92