July 12, 2012


Mix the first six ingredients in the top of a double boiler. Cover and let stand for 4-6 hours.

Stir in eggs and simmer for 8-10 minutes.

Cool in the refrigerator in a glass or other non-reactive bowl for at least 24 hours before serving.

Recipe by Nancy Labb


  • 1 cup mustard powder (Nancy prefers Colman’s)
  • 1 cup apple cider vinegar
  • ¾ cup sugar
  • ¼ cup cold water (Colman’s Mustard insists on cold water)
  • 2 teaspoons salt
  • 1½ teaspoon dried dillweed
  • 2 eggs, slightly beaten
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