3/4 cup white sugar
3/4 cup ground dry mustard
1/2 cup distilled white vinegar
1/2 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.