Try this Mustard, Honey Mustard No. 2 recipe, or contribute your own. "Mustard" and "Sauces" are two tags used to describe Mustard, Honey Mustard No. 2.
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: Jeff Duke Date: 09-28-94 Posted to MM-Recipes Digest V4 #231 by email@example.com on Sun, 25 Aug 1996.
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