Mustard

1/4 cup dry mustard
1/4 cup white wine vinegar
1/3 cup dry white wine
1 tablespoon granulated sugar
1/2 teaspoon salt
3 egg yolks

Mix together all ingredients except egg yolks and allow to stand 2 hours.

Whisk yolks into mixture. Transfer mixture to the top of a double boiler. Cook, stirring constantly, over hot, not boiling, water, until mustard thickens (about 5 minutes). Cool mustard. Cover and refrigerate up to 1 month.

Yields 1 cup.