MUSTARD SAUCE/DIP

Combine 1 cup of white vinegar with 55gm of dry mustard , mix well and refrigerate for 24 hours . Next day beat together 3 well beaten eggs and 1 cup of castor sugar , beat until sugar is dissolved . Now add this mixture to the vinegar and mustard . Pour the combined mixture into a small saucepan and cook over a low heat , stirring until thickened . Pour into sterilised jars and refrigerate . Serve with any food that is enhanced by the addition of mustard , saveloys , cocktail franks, kransky , chorizio or with poached eggs .