Red Hot Mustard
1/4 cup dry mustard
1/2 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon celery seed
2 egg yolks, well beaten
Thoroughly whisk mustard, vinegar, sugar, salt, and celery seed. Then whisk in the egg yolks. Mix well.
Pour into top of a double boiler.
Cook over simmering water, whisking all the time until thick, 3 to 5 minutes.
Store in refrigerator
Makes 2/3 cup