Yield: 6 Servings
|1 cup||Dry mustard|
|1 cup||White or malt vinegar|
|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