Dill Mustard

1. 1

   Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 4 to 6 hours.

2. 2

   Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 8 minutes or until thickened.

3. 3

   Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months.

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