Heat vinegar and sugar to dissolve in large heavy saucepan. Cool. Add rest of ingredients, beating in the eggs one at a time, and put on low heat and bring to the boil stirring with a wire whisk all the time. Boil 5 minutes. Bottle, cool, cap and put in the refrigerator.

If you use 2 large cans of mustard, which are 4 oz. Each, add one more egg and use a whole split of champagne (small bottle).