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 tightly 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.

Submitted by: Rusty Barton