Try this Champagne Honey Mustard recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients in blender or food processor and mix until smooth. Stop frequently to scrape down the sides of the work bowl. Transfer to a jar with tight-fitting lid. Age in a cool dark place 3 to 4 months then refrigerate. A very "giftable" mustard. I recommend aging this 3 to 4 months for a more delicate flavor. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 12 | ||
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Calories: 136 | ||
Calories from Fat: 68 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 187.4mg | 5 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 8.5g | ||
Protein 6.6g | 9 % | |
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: 136
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