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Title: Mustard~ Honey
Categories: Sauce
Yield: 6 Servings
| 1 | c | Dry mustard |
| 1 | c | White or malt vinegar |
| 2 | Eggs | |
| 1/2 | c | Honey, scant .5 cup |
| 2 | tb | 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 By "Rick Matejka"
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