---------- Recipe via Meal-Master (tm) v8.05

     Title: Mustard~ Honey
Categories: Sauces
     Yield: 6 Servings

     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.

-----