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