4 Belgium Andyve
1-1/2 Tablespoon French's Mustard
  1/2 teaspoon Galangal
  1/2 Tablespoon sugar
    3 Tablespoons Balsamic vinegar (or lemon juice)
  1/2 Tablespoon ketchup


Put the sugar in a bowl. I recommend to keep the sugar heaped in the center. Add 
the vinegar onto the sugar. Add the mustard, ketchup, and the Laos.  Mix well. 
Let stand for about at least 1 hour.  After one hour: Add the chopped Belgian 
Andyve to the marinate. 
Mix well, let stand another 15 minutes or so and keep mixing a couple times.

Dad's personal preference (and mine) is the 'Made-in-France' 
semi-coarse mustard but you can substitute whatever you like...