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.
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.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111