Sweet Heat Mustard

1 cup hot mustard powder (sometimes called dry mustard)1 cup distilled white vinegar 1/2 cup granulated sugar (or 8-10 packets Splenda)2 egg yolksIn a small glass mixing bowl combine mustard and vinegar; cover and let stand at room temperature for 4 hours.Mix sugar (or sugar substitute) and egg yolk in a small saucepan. Add mustard-vinegar mixture and cook over medium heat, stirring constantly, until slightly thickened (do not boil). Cover and chill.Makes about 2 cups.Nutrition values per teaspoon (with sugar): 13 calories (38.7 percent from fat), 0.6 g fat (trace amount saturated), 1.8 g carbohydrates, trace amount fiber, 0.6 g protein, 4 mg cholesterol, 0 sodium.