Title: The Pantry Gourmet Honey Mustard
Categories: Spice Sauce
Yield: 1 Servings

1	c	Dry mustard
1	c	White or malt vinegar
2		Eggs
		Scant 1/2 c honey
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.

Makes about 2 c

Variation: Add 2 Tbs orange juice along with the eggs and honey.

Posted by Theresa Merkling.

From "The Pantry Gourmet" by Jane Doerfer

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