Brooke's Mustard Dip

Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
1 hrs 15 mins
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.


  • 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


  1. Combine mustard, vinegar, and wine in a nonreactive bowl. Cover and let stand overnight.

  2. 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.

  3. Let cool slightly; refrigerate, covered, until ready to use.

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