Try this Honey Mustard recipe, or contribute your own.
Suggest a better descriptionBeat 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 - 10 minutes). Cool before stirring in dillweed. This mustard keeps for several months stored in a covered jar in the refrigerator.
Variation:
Add 2 tablespoons of orange juice along with the eggs and honey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1069 | ||
Calories from Fat: 474 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.7g | 70 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 1066mg | 328 % | |
Sodium 361.7mg | 12 % | |
Potassium 1044.7mg | 27 % | |
Total Carbohydrate 105.4g | 31 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 91.1g | ||
Protein 55.9g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1069
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