Herbed Mustard
1	cup dried mustard
1	cup herbed vinegar
1	cup brown sugar
1	eggs, beaten
1/2	cup chopped herb of choice (Chives or tarragon are very good)
Mix the dry mustard and vinegar in a bowl and let soak for 4 - 5 hours or over night. Combine the mustard-vinegar mixture, sugar and eggs in a heavy-bottomed saucepan or double boiler. Cook for 15 minutes, whisking occaisionally, until it is thick and smooth. Add the chopped herb and mix well. Pour into sterilized jars, cover and refrigerate. Makes two cups.