Homemade Mustard #1
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INGREDIENTS
- 1/4 c Dry mustard ; Colemans
- 1/4 c White wine vinegar
- 1 tb Sugar
- 3 Egg yolks
- 1/2 ts Salt
- 1/3 c Dry white wine
INSTRUCTIONS
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. You can season the mildly flavored mustard as suggested, or leave if plain. For gift-giving, package the mustards in jars and identify them with decorative labels. 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. Makes about 1 cup. TARRAGON MUSTARD: Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread. 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. Serve with seafood, hamburgers, frankfurters, or baked ham. 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. Serve with roast lamb or chicken, shrimp. Posted by Mary Ann Young
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (666g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1855 | ||
| Calories from Fat: 1180 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 131.2g | 175 % | |
| Saturated Fat 40.2g | 201 % | |
| Monounsaturated Fat 63.6g | ||
| Polyunsanturated Fat 21.5g | ||
| Cholesterol 5034.7mg | 1549 % | |
| Sodium 204.5mg | 7 % | |
| Potassium 1039.5mg | 27 % | |
| Total Carbohydrate 82.3g | 24 % | |
| Dietary Fiber 12.4g | 50 % | |
| Sugars, other 69.9g | ||
| Protein 84.8g | 121 % | |
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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. |
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Calories per serving: 1855
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