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.
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 %|
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: 367
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!