In the top of a double boiler, mix:

• 1 c mustard powder
• 1 c cider vinegar
• ¾ c sugar
• ¼ c water
• 2 tsp salt
• 1 ½ tsp dried dill weed

Cover and let stand 4 to 6 hours at room temperature (This breathing period allows mustard’s bitterness to disappear).

Stir in 2 eggs, slightly beaten.

Cook over simmering water, stirring constantly until the mixture thickens, for 8 to 10 minutes. It will keep for 3 months in the refrigerator.

Source: Marie Fowler (honorary member) - Champaign-Urbana Herb Society

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