• Prep Time:
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  • Serves: 6 Servings

Mustard, Honey

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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

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