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Mustard Honey Mustard
1 c Dry mustard
1 c White or malt vinegar
1/2 c Honey, scant .5 cup
2 tb Chopped dillweed
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
min. Cool before stirring in the dillweed. This mustard keeps for
several months stored in a covered jar in the refrigerator.
Variation: Add 2 Tbs orange juice along with the eggs and honey.
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