| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dry mustard |
| 1 |
c |
White or malt vinegar |
| 2 |
|
Eggs |
| 1/2 |
c |
Honey, scant .5 cup |
| 2 |
tb |
Chopped dillweed |
INSTRUCTIONS
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 MM-Recipes Digest V4 #203 by BobbieB1@aol.com on Aug 5, 1997
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