- 1/2 cup dry mustard
- 1/2 cup white wine or apple cider vinegar
- 3 to 4 tablespoons honey
- 1 tablespoon olive or neutral-flavored oil
- 1 teaspoon salt
- 1/4 teaspoon clove (optional)
Combine all ingredients in the bowl of a double boiler placed over simmering water. Cook over medium heat, stirring occasionally, until mixture thickens, about 10 minutes.
Transfer to small, sterilized jars and store in your refrigerator for up to 2 months.