Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Brooke's Mustard Dip Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 1 hrs 15 mins Yield: Makes about 1 2/3 cups 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. Ingredients ½ cup dry mustard ¾ cup distilled white vinegar ½ cup white wine or dry vermouth 3 large eggs ½ cup granulated sugar 1 ½ teaspoons coarse salt Directions Combine mustard, vinegar, and wine in a nonreactive bowl. Cover and let stand overnight. In another nonreactive bowl, whisk eggs with sugar and salt until very light and foamy, about 3 minutes. Add mustard mixture and cook over a pot of simmering water, whisking occasionally, until thick, about 1 hour. Let cool slightly; refrigerate, covered, until ready to use. Rate it Print