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Dill Mustard
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1 cup ground mustard
1 cup cider vinegar
3/4 cup sugar
1/4 cup water
2 teaspoons salt
1-1/2 teaspoons dill weed
2 eggs, lightly beaten
In the top of a double boiler, combine mustard, vinegar, sugar, water,
salt and dill. Cover and let stand at room temperature for 4 hours.
Bring water in bottom of double boiler to a boil. Add eggs to mustard
mixture. Cook and stir until thickened, about 10 minutes. Cool. Store
in refrigerator.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |