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Brooke's Mustard Dip

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.

Martha Bakes, Episode 1010 http://www.marthastewart.com/348908/brookes-mustard-dip
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  • Yield Makes approximately 1 quart

Ingredients

    • 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

Directions

  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.

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