Homemade Mustard
From jaie 16 years agoIngredients
- 1/4 cup dry mustard shopping list
- 1/4 cup white wine vinegar shopping list
- 1/3 cu dry white wine shopping list
- 1 tablespoon sugar shopping list
- 1/2 teaspoon salt shopping list
- 3 egg yolks shopping list
- Optional for flavored mustards: shopping list
- 3/4 teaspoon lime peel shopping list
- 1-1/2 teaspoons lime juice shopping list
- 1/2 teaspoon dry tarragon shopping list
- 1/4 teaspoon ground tumeric shopping list
- 1/4 teaspoon ground cloves shopping list
- 1 teaspoon paprika shopping list
- 1/4 cup tomato paste shopping list
How to make it
- In top of a double boiler, stir together mustard, vinegar, wine, sugar and salt.
- Let stand, uncovered, for 2 hours.
- Beat egg yolks into mustard mixture.
- Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly, about 5 minutes.
- Pour into small jars and let cool.
- Cover tightly and refrigerate for up to a month.
- For lime mustard:
- Stir in lime peel and lime juice when you remove from heat. Great wih chicken, shrimp or sautéed fish.
- For tarragon mustard:
- Stir in tarragon when you remove from heat. Great wih chicken, shrimp, steaks or on sandwiches.
- For spicy mustard:
- Stir in tumeric and cloves with egg yolks. Great with ham, on sandwiches, hot dogs or bugers.
- For tomato mustard:
- Stir in paprika and tomato paste with egg yolks. Great with seafood, burgers, hot dogs or ham.
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