Mustard, Honey Mustard No. 2

Ready in 1h

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1 c Dry mustard
2 tb Chopped dillweed
2 Eggs
1 c White or malt vinegar
1/2 c Honey, scant .5 cup

Original recipe makes 6 Servings



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 on Sun, 25 Aug 1996.

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