MUSTARD SAUCE

250ml Castor Sugar
3 Eggs
100ml White Vinegar
50ml Mustard Powder, sifted
Salt to taste
Put all ingredients (in order) into a bowl
Beat with a mixer untill smooth
Heat water in doubble boiler
Stir sauce until thick
As bubbles starg disappearing, sauce is at itsright thickness.
Bottle & keep in fridge.
Bron:  Diane Rhoode Hancox