Honey Mustard

1. 1

   Beat together the mustard and vinegar until smooth.

2. 2

   Refrigerate, covered, for at least 24 hours.

3. 3

   Place the vinegar mixture in a bowl and beat in the eggs and honey.

4. 4

   Cook in a double boiler over simmering water until thickened, 8 to 10 minutes.

5. 5

   Cool before stirring in the dill weed.

6. 6

   This mustard keeps for several months stored in a covered jar in the refrigerator.

* Per serving · 4 servings · Values may vary.

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