- 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
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