Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Brooke's Mustard Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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