- 6 egg yolks
- 1 cup cider vinegar
- 1 teaspoon salt
- 1 cup light brown sugar
- 1⁄2 cup Coleman's dry mustard
- Whisk ingredients together in a stainless steel bowl.
- Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.
- Cool and reserve in refrigerator for service.