Honey Mustard

Directions

1. 1
   Beat together the mustard and vinegar until smooth.
2. 2
   Refrigerate, covered, for at least 24 hours.
3. 3
   Place the vinegar mixture in a bowl and beat in the eggs and honey.
4. 4
   Cook in a double boiler over simmering water until thickened, 8 to 10 minutes.
5. 5
   Cool before stirring in the dill weed.
6. 6
   This mustard keeps for several months stored in a covered jar in the refrigerator.