Homemade Sweet Hot Mustard
Yield: 2 cups

3/4 cup dry mustard
2/3 cup cider vinegar
1/2 cup plus 2 Tablespoons sugar
1/3 cup butter or margarine
1/2 teaspoon salt
3 egg yolks, beaten

Combine mustard and vinegar in top of a double boiler. Cover and let stand at room temperature for 8 hours. Uncover and add sugar, butter and salt. Place over simmering water; cook, stirring frequently, until butter melts. Reduce heat to low. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture. Cook, stirring constantly until mixture is thickened. Remove from heat, and let cool to room temperature. Pour mustard into jars. Cover and store mustard in refrigerator up to 3 months.

Note: After the mustard and vinegar stand for 8 hours, the mixture will be smooth, thick paste.