Honey Mustard Recipe

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You can buy many different kinds of mustard, but this version makes breads and meats taste extra special. It keeps for several months in a covered jar in the refrigerator.

• 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

Variation:
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.