---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Mustard~ Honey
  Categories: Sauces
       Yield: 6 Servings
 
       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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