DANISH-STYLE MUSTARD

2/3 cup dry mustard
1/4 cup honey
1/3 cup boiling water
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon cider or malt vinegar

Combine the mustard and honey in a mixing bowl. Add the boiling water and beat until all the lumps are gone and the mustard forms a paste.

Beat in the oil, Worcestershire sauce, and vinegar. Refrigerate in a covered jar. The mustard will keep for several months if tightly capped.

Source: The Pantry Gourmet by Jane A. Doerfer