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Title: Mustard~ Honey
Categories: Sauce
Yield: 6 Servings

1cDry mustard
1cWhite or malt vinegar
2 Eggs
1/2cHoney, scant .5 cup
2tbChopped 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 By "Rick Matejka" on 97

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