Food & Cooking Recipes Snacks Dips Recipes Brooke's Mustard Dip 2.0 (10) Add your rating & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 approximately quart 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. It tastes great on Angel Biscuits along with a slice or two of country ham. Or try it on Martha's Ham and Cheese Sandwich. Ingredients ½ cup dry mustard ¾ cup distilled white vinegar ½ cup white wine or dry vermouth 3 eggs ½ cup sugar ½ tablespoon salt Directions Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl. Cover and soak overnight. 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. Cool and refrigerate until ready to use. Variations For a more complex flavor, use 1/4 cup of white wine and 1/4 cup vermouth instead of one or the other. Rate it Print