Try this Sweet, Hot Mustard a la Doug recipe, or contribute your own.
Suggest a better descriptionBeat first seven ingredients in a medium saucepan, until smooth, then stir in the vinegar and water, then stir over medium heat, until thick. Do not let the eggs scramble, in other words, keep stirring, and keep the heat low, in necessary, or do this over boiling water, if not accustomed to making a good thick egg sauce. Before pouring into an 8 oz jar, add 2 tbls dry sherry and mix in, or do this when the mustard is fairly cool, before putting into a jar...you want to retain the alcohol in the sherry. Once again, note that there is no salt, add your own if desired, but taste it first. This mustard is best about three weeks later, and will keep in the fridge almost indefinately....if it lasts! Posted to CHILE-HEADS DIGEST by Doug Irvine
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (874g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 1654 | ||
Calories from Fat: 458 (28%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 50.9g | 68 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 2115mg | 651 % | |
Sodium 767.2mg | 26 % | |
Potassium 1005.1mg | 26 % | |
Total Carbohydrate 230.4g | 68 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 230.1g | ||
Protein 64.2g | 92 % | |
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: 1654
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.