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Foodgeek: |
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Rating: |
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Servings: |
2 cups |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup dry mustard
1 cup white or malt vinegar
2 eggs
1/2 cup honey
2 tbsp. chopped dill weed
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Directions:
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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 minutes. Cool before stirring in the dill weed. This mustard keeps for several months stored in a covered jar in the refrigerator.
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