3/4 cup of dry mustard
3/4 cup of white vinegar
2/3 cup of honey
2 large egg yolks

Combine the mustard and vinegar in a small bowl and stir to blend. Cover and let stand overnight at room temperature. In a small heavy saucepan, combine the mustard vinegar mixture and the honey and egg yolks. Place over low heat and cook, stirring constantly, until thickened. Cover and store in the refrigerator.