Maple Mustard

Place the vinegar in a small pan and bring to a boil. Remove the pan from the heat and stir in the mustard. Cover and let stand overnight at room temperature.

Beat in the maple syrup and egg yolks. Place pan over low heat and cook, stirring constantly, until thickened. Pour the mustard into half pint jars or crocks, cover tightly and store in the refrigerator.

This is good over country ham or any smoked mea tor mild flavored smoked sausage. Make the mustard at least a week before you want to serve it. It will keep for several months in the refrigerator.