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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This has lots of flavor, but it also packs some heat. It is delicious as a dip for smoked salmon...from the 2001 Cooking Light Annual Recipes cookbook Ingredients:
1/2 cup dry mustard (1 2 oz. tin) |
1/2 cup malt vinegar |
1/4 cup honey |
1 tablespoon orange juice |
1 large egg |
1 tablespoon chopped fresh dill (optional) |
Directions:
1. Combine mustard powder and vinegar in a small saucepan, stirring with a whisk until smooth.
2. Add honey, orange juice and egg and stir well with a whisk.
3. Place over medium heat and cook until thick (about 4 min.), stirring constantly with a whisk.
4. Cool.
5. Stir in dill.
6. Cover and chill.
7. Note: This will keep in refrigerator up to 2 months stored in a covered jar.
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