Ingredients
1 4 oz can dry mustard
1 Cup tarragon vinegar
1/2 Cup sugar
1 Teaspoon salt
1/4 Pound butter
6 Large eggs
Juice of 1 lemon
Preparation
Put the mustard in a mixing bowl. Pour the vinegar over it, but do not mix. Cover and let stand overnight. The next day, put the mustard mixture in the top of a double boiler on medium heat. Add the sugar, salt, and butter. Add the eggs, one at a time, stirring constantly with a wire whisk, being careful not to let mixture curdle. Cook for 5 minutes. Remove from the heat. Add the lemon juice. Chill in cover containers and refrigerate. The mustard will keep for several months.
