Yield: 1 servings
|1 cup||Dry mustard|
|1 cup||Cider vinegar|
|1½ teaspoon||Dill weed|
|2 eaches||Eggs -- lightly beaten|
In the top ot a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes.
Cool. Store in refrigerator. Yield: about 2 cups Recipe By : Taste of Home