Mustard, Honey

         Yield: 6 Servings
Categories: Sauces

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