Hal s Wine Mustard

¾ cup white sugar

¾ cup ground dry mustard

½ cup distilled white vinegar

½ cup dry white wine

3 eggs, beaten

In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.