Yield: 4 servings
⅓ cup honey ¾ cup dry mustard 1 cup cider vinegar 3 eggs Directions: Serve with sandwiches, to glaze meats and poultry and in salad dressings. Also wonderful with cold shrimp and fish. In the top of a double boiler combine all ingredients, stirring until smooth. Continue to simmer for 8 to 10 minutes, or until thick and smooth. Pour into hot, scalded half-pint jars, leaving ¼-inch headspace. Seal and process in a boiling water bath for 10 minutes. If you're not going to process, cool mustard before pouring into jar and refrigerate. Yield: 1 half-pints.