This stuff is hot, sweet and I can't face turkey or ham without it!

1 cup malt vinegar
2 oz dry Mustard (Like Coleman's mustard in the can in the spice aisle)
3 eggs
1 cup of sugar (or substitute to equal 1 cup)

Blend everything in a blender or mixer until frothy.

Put in a double boiler over simmering water and stir until thickened (should reach about 160') in about 5-10 minutes.

Ok, here's my tips on making a good egg based sauce.

1) I use a stainless bowl and simply put it inside a pot. It seems to be ok if the bowl bottom touches the water.

2) I usually try to aim for a slow, steady increase in temperature over 5-10 minutes and I stop when it hits 160'. Having a good instant read thermometer can't be beat.

If you heat too quickly or too hot it will curdle, so be careful!

3) To prevent a skin from forming put a piece of saran wrap on the surface of the mustard before refrigerating. To be honest, I make lemon curd all the time which is very similar and never had a skin form.

Actually, I want to rename this to:

Killer Mustard Sauce of the Gods from Hell. I used liquid splenda and Red Wine vinegar this time and it is just incredible.

Serve this with:
Pork, turkey, ham, eggs
And a large box of kleenex

Just how I like my mustard!

I had it with Turkey-cranberry sausages this morning. Absolutely fantastic!

I bet an Asian-influenced variation would be good...some wasabi powder, soy or fish sauce, sesame seeds, maybe? I'm going to try it and I'll report back.