Yankee Plus Dec 2015
TABLE OF CONTENTS
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.