Mustard~ Honey Mustard No. 2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dry mustard,
1 cup: White or malt vinegar,
2: Eggs,
1/2 cup: Honey, scant .5 cup
2 tbsp: Chopped dillweed,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Other sauce