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 firstname.lastname@example.org on Sun, 25 Aug 1996.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 211 (57%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 352.5mg||108 %|
|Sodium 119.3mg||4 %|
|Potassium 471.8mg||12 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 11.3g|
|Protein 23.7g||34 %|
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Calories per serving: 367
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