Hot & Sweet Mustard

1 ½ cups white wine vinegar

1 ½ cups (4 ounces) dry mustard

2 cups sugar

6 large eggs

In a small bowl, mix vinegar and mustard; let stand for 1 hour.  Add sugar and eggs to mustard mixture; beat with whisk until smooth.  Pour into a heavy 1 ½ to 2 quart pan and cook over medium heat, whisking often, until mixture thickens and begins to bubble, 10-12 minutes.  Remove from heat and pour into jars.  Cool, cover and refrigerate.  Keeps in refrigerator up to 3 months.  This is a great dip for pretzels.  Also great for sandwiches and burgers.