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Honey Mustard

1 c Dry mustard
1 c White or malt vinegar
2 Eggs
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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