Sweet and Sour Mustard

2/3 cup (150 mL) maple syrup
1/2 cup (125 mL) cider vinegar
1/3 cup (75 mL) dry mustard

2 tbsp (30 mL) water
2 eggs, lightly beaten

Directions: In saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thick, about 20 minutes. Pour into small jars. Yield: 1-1/2 cups. Note: this doesn't have "bite", just a little "zip"; excellent on chicken and sandwiches.

Source: Ontario Maple Syrup Producer’s Association
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