4 ts Dry mustard
4 ts Salt
1 tb Paprika
8 oz Lemon juice
12 oz HONEY
32 oz Vegetable oil
2 oz Ice water
Dissolve mustard, salt and paprika in lemon juice.
Blend in HONEY. Gradually add oil, mixing well after
each addition, until mixture is smooth and opaque.
Mix in ice water until blended. Cover and refrigerate.
Serve with fruit, tossed mixed greens, and edible
flower blossem salads.
From Connecticut Honey by Eastern Connecticut
Beekeepers Association
