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"This copycat version is a little thicker
and a little sweeter than the original."
1/3 cup dry mustard
1/4 cup prepared mild yellow mustard
6 tbsp sugar
6 tbsp corn oil
1 tbsp dill weed
2 tbsp hot tap water
In a 1-quart bowl whisk together until
thoroughly blended, the dry mustard,
prepared mustard, sugar and corn oil.
Add the dill weed and water and whisk
until water is combined.
Store in a tighly covered jar in the
refrigerator; allow flavors to blend
and mellow at least overnight before
serving.
Makes 1 cup.
Source: Cecily Brownstone, Associated Press Food Editor;
Waycross Journal-Herald newspaper, Aug 10, 1981
and a little sweeter than the original."
1/3 cup dry mustard
1/4 cup prepared mild yellow mustard
6 tbsp sugar
6 tbsp corn oil
1 tbsp dill weed
2 tbsp hot tap water
In a 1-quart bowl whisk together until
thoroughly blended, the dry mustard,
prepared mustard, sugar and corn oil.
Add the dill weed and water and whisk
until water is combined.
Store in a tighly covered jar in the
refrigerator; allow flavors to blend
and mellow at least overnight before
serving.
Makes 1 cup.
Source: Cecily Brownstone, Associated Press Food Editor;
Waycross Journal-Herald newspaper, Aug 10, 1981