SWEET HOT MUSTARD

3 tablespoons dry mustard
3 tablespoons distilled white or white wine vinegar
2 tablespoons water
1 tablespoons all-purpose flour
3 tablespoons sugar
3 tablespoons butter, cut into small chunks

In a 1 quart pan, mix mustard, vinegar, and water; let stand 1 hour.  Combine flour and sugar.  Add to mustard mixture along with butter.  Stir over medium-high heat just until boiling. Cover mustard when cool and refrigerate up to 1 month.  Makes about 3/4 cup.