Honey Mustard

• 1 cup dry mustard
• 1 cup white
• malt vinegar
• 2 eggs
• 1/2 cup honey
• 2 tbsp. chopped dill weed

1. Beat together the mustard and vinegar until smooth.
2. Refrigerate, covered, for at least 24 hours.
3. Place the vinegar mixture in a bowl and beat in the eggs and honey.
4. Cook in a double boiler over simmering water until thickened, 8 to 10 minutes.
5. Cool before stirring in the dill weed.
6. This mustard keeps for several months stored in a covered jar in the refrigerator.

dry mustard, white, malt vinegar, eggs, honey, dill weed

Taken from www.foodgeeks.com/recipes/5686 (may not work)