2 C dry mustard powder
1 1/4 C white wine vinegar
3 eggs, beaten
1 1/4 C brown sugar, packed
1/2 C runny honey
1/4 t cinnamon
1/4 t cloves
1/4 t nutmeg
Whisk mustard and vinegar together until smooth and creamy. Set aside for 1 hour.
Transfer mustard and vinegar to top of double boiler. Whisk in remaining ingredients, beating until no lumps remain. Cook over simmering water, stirring frequently, until thickened — 20 to 25 minutes. Scrape down the sides regularly.
Pour into clean jars. Cap and refrigerate. Keeps several months in the fridge.