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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1/3 cup honey 3/4 cup dry mustard 1 cup cider
vinegar 3 eggs Directions: Serve with sandwiches,
to glaze meats and poultry and in salad dressings. Also wonderful
with cold shrimp and fish. In the top of a double boiler combine all
ingredients, stirring until smooth. Continue to simmer for 8 to 10
minutes, or until thick and smooth. Pour into hot, scalded half-pint
jars, leaving 1/4-inch headspace. Seal and process in a boiling
water bath for 10 minutes. If you're not going to process, cool
mustard before pouring into jar and refrigerate. Yield: 1 half-pints.
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