Chinese Mustard

1 c. dry mustard
3/4 c. vinegar
1 c. sugar
2 eggs
Mayonnaise
Horseradish to taste

Preparation
Mix dry mustard and vinegar and refrigerate overnight.

Add sugar and eggs to mustard mix the day after. Heat in a saucepan until the mixture boils and slightly thickens. Remove from heat. Add an equal amount of mayonnaise to the mustard mix. Add horseradish to taste. Keep refrigerated and it will stay good for some days.