Recipe - Mustard Honey

1 cup Dry mustard
1 cup White or malt vinegar
2 Eggs
One half cup Honey, scant .5 cup
2 tablespoon 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. From:
Lyn Ortiz Date: 20 Aug 96

Posted to MMRecipes Digest V4 #203 by BobbieB1@aol.com on Aug 5, 1997