1/2 C Dried mustard
1/2 C Rice vinegar
1 Egg
1/3 C Honey, agave nectar or honey substitue in Feingold handbook
Combine mustard, vinegar in small bowl; whisk together and let 4 hours to overnight.
Add egg and honey and pour into blender; blend until smooth. In a saucepan pour mixture in and cook on medium heat and whisk until mixture becomes a thick pudding . Cool and store in refrigerator covered.