Dill Mustard

This homemade Dill Mustard is a vibrant, tangy condiment that adds a burst of freshness to any meal. The combination of sharp dry mustard, sweet cider vinegar, and fresh dill weed creates a complex flavor profile that is both zesty and smooth. Cooked gently over a double boiler, the eggs create a rich, creamy texture without curdling. It pairs beautifully with roast chicken, pork sausages, or as a spread for sandwiches. This versatile sauce is perfect for summer barbecues, picnic spreads, or elevating simple home-cooked dinners. Store it in the refrigerator for a quick, flavorful addition to your favorite dishes.

Cooking Method: Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 45

Dietary: Gluten-free, Vegetarian

Description

This homemade Dill Mustard is a vibrant, tangy condiment that adds a burst of freshness to any meal. The combination of sharp dry mustard, sweet cider vinegar, and fresh dill weed creates a complex flavor profile that is both zesty and smooth. Cooked gently over a double boiler, the eggs create a rich, creamy texture without curdling. It pairs beautifully with roast chicken, pork sausages, or as a spread for sandwiches. This versatile sauce is perfect for summer barbecues, picnic spreads, or elevating simple home-cooked dinners. Store it in the refrigerator for a quick, flavorful addition to your favorite dishes.

Ingredients

2 teaspoon Dry mustard
2 teaspoon Salt
1 1/2 teaspoon Cider vinegar
1 1/2 teaspoon Dill weed
3/4 cup Sugar
2 large Eggs, lightly beaten
1/4 cup Water

Directions

1
In the top of a double boiler, combine dry mustard, salt, cider vinegar, dill weed, sugar, and water.
2
Cover the mixture and let it stand at room temperature for 4 hours to allow the flavors to meld.
3
Fill the bottom of the double boiler with water and bring it to a boil over medium-high heat.
4
Reduce heat to medium-low so the water simmers gently, then place the top container over the boiling water.
5
Whisk the lightly beaten eggs into the mustard mixture until fully incorporated.
6
Cook the mixture, stirring constantly with a wooden spoon, until it thickens significantly, about 10 minutes.
7
Remove from heat and let the mustard cool to room temperature, stirring occasionally to prevent skin formation.
8
Transfer to a clean jar or container and store in the refrigerator until ready to serve.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 45kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 30mg10%
Sodium 120mg5%
Total Carbohydrate 7.5g3%
Dietary Fiber 0.1g1%
Sugars 6.8g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dill mustard, creamy mustard, homemade condiment, cider vinegar, dill weed, dry mustard, egg yolk, double boiler, picnic food, bbq sauce, sandwich spread, roast chicken, pork sausage, zesty flavor, refrigerator pickle, quick recipe

Read it online: https://www.chefs-mate.com/recipe/dill-mustard/