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Brooke's Mustard Dip

This mustard recipe, also featured in "Entertaining," 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




  • 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


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


  1. Step 1

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

  2. Step 2

    Cover and soak overnight.

  3. Step 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. Step 4

    Cool and refrigerate until ready to use.

Martha Bakes, Episode 1010

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