(You know those sweet, fancy mustards that cost a fortune? This is the recipe! It comes from my good friend and, coincidentally, my physical therapist, Carlynn. Lucky for me she knows as much about cooking as she does about knees. Talk about having a kitchen buddy!)

Sweet Mustard Sauce

Mix vinegar and mustard together and let stand 4 hours.

Beat eggs and sugar together in pan over low heat till very warm.

Add to mustard mixture and let cool.

Put egg-mustard mixture in blender with Miracle Whip and mix thoroughly.

Store in quart jar in refrigerator up to 3 months.