Mustard Sauce

Combine mustard and vinegar in a glass jar, shake well and refrigerate overnight. Add brown sugar and beaten eggs. Cook in a double boiler over medium heat, stirring constantly for 20 minutes. While the sauce is warm, pour it over a brick of cream cheese to serve as a spread for unsalted crackers or water biscuits. Or serve it over pieces of smoked chicken or turkey skewered with cooked bacon and small slices of fresh pineapple, apple or sweet red pepper. This sauce can also be served cold with smoked salmon or gravlax on thin bread slices with sprigs of fresh dill for garnish.