You can buy many different kinds of mustard, but this version of honey mustard makes breads and meats taste extra special. It keeps for several months in a covered jar in the refrigerator.
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- 1 cup dry mustard
- 1 cup white or malt vinegar
- 2 large eggs
- scant 1/2 cup honey (or 1/4 cup sugar)
- 2 tablespoons chopped dill
Orange Honey Mustard: Add 2 tablespoons orange juice with the eggs and honey.
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. Stir in the dill.