Ingredients:
1/2 Cup vinegar
1/2 Cup sugar
1 egg
1T dry mustard

Cook on stove top. Sauce will thicken. Strain out cooked egg white pieces if necessary.

Makes only about a half of a cup. We double the recipe for our dinners.

Special note: Deb mixes all the ingredients except the egg on the stovetop and brings it to a simmer. Then she beats the egg in a bowl and adds the simmering liquid a spoonful at a time to the egg to slowly increase the egg's temperature without turning it into while pieces. Once the bowl is heated up, she returns the contents to the stove and slowly simmer until thickened.