Side Pannel
Mustard, Honey
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
Directions
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
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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