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. It tastes great on Angel Biscuits along with a slice or two of country ham. Or try it on Martha's Ham and Cheese Sandwich.
Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl.
Cover and soak overnight.
Beat eggs with sugar and salt until very light and foamy. Add mustard mixture, and cook in a double boiler (or in a stainless bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally.
Cool and refrigerate until ready to use.
For a more complex flavor, use 1/4 cup of white wine and 1/4 cup vermouth instead of one or the other.