1/4 C dry mustard powder (Colmans is the best) 1/2 C flat beer 1/4 C malt vinegar 1/2 tsp. finely ground black pepper 2 eggs 1 tbsp. honey salt to taste Mix the dry mustard with the beer, vinegar, and pepper. Let stand at room temperature for 3 hours. Put in top of a double boiler and heat over simmering water. When warm, stir in the beaten eggs and continue stirring until mixture thickens. Remove from heat and stir in the honey and salt to taste. Pack into a pretty crock and let cool. Age in the refrigerator for 1 month before using. Keeps, refrigerated, for a year.