Just in time for Easter, one of our readers has submitted a mustard dressing recipe that's been in the family since the early 1900s.
11/4 cups sugar
1/2 cup cider vinegar
1/2 tablespoon dry mustard ("a little more won't hurt")
1/2 tablespoon butter
Combine beaten eggs, sugar, vinegar and dry mustard in a small saucepan. Cook over low heat, stirring constantly. When it bubbles and is thick, remove from heat.
Stir in butter until melted.
Recipe can be doubled. Keeps well in fridge.