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Combine vinegar and mustard in top of a non-aluminum double boiler (do not stir). Cover and let stand at room temperature at least 8 hours. Combine sugar, flour, and salt; gradually add to mustard mixture, stirring well with a wire whisk. Blend in half & half. Bring water to a boil; reduce heat and cook, stirring constantly until slightly thickened. Gradually stir about 1/4 of hot mustard mixture into egg; quickly add to remaining hot mustard mixture, stirring constantly with a wire whisk. Continue to cook over simmering water, stirring constantly until smooth and thickened. Remove from heat, cool and spoon into 1/2 pint jars or airtight containers. Store in refrigerator. Stir well before serving. Yield: 2 (1/2 pints).
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