Mustard, honey
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry mustard |
| 1 | cup | White or malt vinegar |
| 2 | Eggs | |
| ½ | cup | Honey, scant .5 cup |
| 2 | tablespoons | Chopped dillweed |
Directions
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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