This recipe was published in Entertaining in 1982--and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days.
Combine mustard, vinegar, and wine in a nonreactive bowl. Cover and let stand overnight.
In another nonreactive bowl, whisk eggs with sugar and salt until very light and foamy, about 3 minutes. Add mustard mixture and cook over a pot of simmering water, whisking occasionally, until thick, about 1 hour.
Let cool slightly; refrigerate, covered, until ready to use.