In the food processor mix the four eggs.

Add and mix 3/4 cup granulated sugar, 3/4 cup white vinegar and 1 1/2 ounces of dry mustard powder. (Use 2 ounces if like more heat)

Put mixture in pan. Cook over medium to medium high heat stirring til thick and bubbly doesn't take long; ten minutes at most.

Remove from heat and add 4 T butter.

Stir mixture til butter melts. Cool. Pour into container. Refrigerate.Makes 16 ounces. Good on burgers or use as dipping sauce for soft pretzels, sausage balls, or chicken strips.