Try this Mustard, Honey Mustard No. 2 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 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 kountry@nmol.com on Sun, 25 Aug 1996.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 367 | ||
Calories from Fat: 211 (57%) | ||
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Amt Per Serving | % DV | |
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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
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