Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Dry mustard |
1 cup | Cider vinegar |
¾ cup | Sugar |
¼ cup | Water |
2 teaspoons | Salt |
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