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Homemade Mustard
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Homemade Mustard

Date Added: January 04, 2014

Ingredients:

1/4 Cup Dry Mustard 1/4 Cup Dry mustard Colemans
1/4 Cup White Wine Vinegar 1/4 Cup White wine vinegar
1/3 Cup Dry White Wine 1/3 Cup Dry white wine ;
1 Tablespoon Sugar 1 Tablespoon Sugar
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
3 Unit Eggs 3 Unit Egg yolks (up to 5)
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Directions:

1. You begin with dry mustard, adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture.

2. You can season the mildly flavored mustard as suggested, or leave if plain.

3. For gift-giving, package the mustards in jars and identify them with decorative labels.

4. In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt.

5. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.

6. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes).

7. Pour into small jars and let cool. Cover tightly and refrigerate for up to a month.

8. Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon.

9. Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

10. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato paste with egg yolks.

11. Serve with seafood, hamburgers, frankfurters, or baked ham.

12. LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Sulfites, Natural Sweeteners, Mustard, Vinegar allergies.
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