Mustard, honey

Yield: 6 Servings

Measure Ingredient
1 cup Dry mustard
1 cup White or malt vinegar
2 Eggs
½ cup Honey, scant .5 cup
2 tablespoons Chopped dillweed

Beat together the mustard and vinegar until smooth.

Refrigerate, covered, for at least 24 hours.

Place the vinegar mixture in a bowl and beat in the eggs and honey. Cook in a double boiler over simmering water until thickened, 8 to 10 min. Cool before stirring in the dillweed. This mustard keeps for several months stored in a covered jar in the refrigerator.

Variation: Add 2 Tbs orange juice along with the eggs and honey. From: Lyn Ortiz Date: 20 Aug 96 Posted to MM-Recipes Digest V4 #203 by BobbieB1@... on Aug 5, 1997

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