Try this Sherry Mustard recipe, or contribute your own.
Suggest a better descriptionWhisk mustard with the cold water in a medium sized bowl & set aside for 10 minutes. Stir in the remaining ingredients until you have a spreadable consistency. Either serve immediately, or cover & store in the refrigerator for up to six months. This mustard makes a good addition to sauces. "Vegetarian Gourmet" Winter, 1995 Posted to MM-Recipes Digest V4 #103 by dburns@synapse.net (Dave Burnside ) on Mar 28, 1997 Posted to MM-Recipes Digest V4 #204 by Jim Kirk
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Serving Size: 1 Cup (274g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 609 | ||
Calories from Fat: 186 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.2mg | 1 % | |
Potassium 654.2mg | 17 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 35.2g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 609
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