Ingredients
1/2 cup dry mustard
3/4 cup distilled white vinegar
1/2 cup white wine or dry vermouth
3 large eggs
1/2 cup granulated sugar
1 1/2 teaspoons coarse salt
Preparation
Combine mustard, vinegar, and wine in a nonreactive bowl. Cover and let stand overnight.
In another nonreactive bowl, whisk eggs with sugar and salt until very light and foamy, about 3 minutes. Add mustard mixture and cook over a pot of simmering water, whisking occasionally, until thick, about 1 hour.
Let cool slightly; refrigerate, covered, until ready to use.
