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Honey Mustard





1 cup dry mustard
1 cup white or
malt vinegar
2 eggs
1/2 cup honey
2 tbsp. chopped dill weed


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 before stirring in the dill weed. This mustard keeps for several months stored in a covered jar in the refrigerator.

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