- 1/2 cup [125 mL] vinegar
- 1/3 cup [80 mL] dry mustard
- 1/4 cup [60 mL] water
- 3/4 cup [190 mL] brown sugar
- 2 eggs, beaten
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- Into a medium-size casserole, mix together vinegar and dry mustard.
- Whip [using a whip makes the difference] in water, brown sugar and beaten eggs.
- Bring to a boil over low heat, stirring.
- Lower heat and simmer for approximately 10 minutes, stirring at all times.
- Transfer into a bowl to cool completely, before refrigerating.
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