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.
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 minutes. Cool before stirring in the dill weed. This mustard keeps for several months stored in a covered jar in the refrigerator.
Similar Recipes
mustard