New This Month

Brooke's Mustard Dip


This recipe was published in "Entertaining," in 1982 -- and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days. It tastes great on Angel Biscuits along with a slice or two of country ham. Or try it on Martha's Ham and Cheese Sandwich.

  • Yield: Makes approximately 1 quart

Source: Martha Bakes, Episode MBLB1010


  • 1/2 cup dry mustard
  • 3/4 cup distilled white vinegar
  • 1/2 cup white wine or dry vermouth
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 tablespoon salt


  1. Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl.

  2. Cover and soak overnight.

  3. Beat eggs with sugar and salt until very light and foamy. Add mustard mixture, and cook in a double boiler (or in a stainless bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally.

  4. Cool and refrigerate until ready to use.


For a more complex flavor, use 1/4 cup of white wine and 1/4 cup vermouth instead of one or the other.

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