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Homemade Mustard

Homemade Mustard recipe image
This homemade mustard recipe delivers a luxurious, creamy texture that store-bought versions often lack. By blending dry mustard powder with white wine vinegar, dry white wine, and egg yolks, you create a condiment that is both sophisticated and deeply flavorful. The sugar and salt balance the sharp acidity of the vinegar and the heat of the mustard, resulting in a versatile spread perfect for sandwiches, roast meats, or as a dip for appetizers. It is an excellent project for weekend cooking, allowing the flavors to meld over time. This batch keeps well in the refrigerator, making it a thoughtful gift for food lovers or a pantry staple for elevating simple meals.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 53.3
Dietary: Gluten-free, Vegetarian
Description
This homemade mustard recipe delivers a luxurious, creamy texture that store-bought versions often lack. By blending dry mustard powder with white wine vinegar, dry white wine, and egg yolks, you create a condiment that is both sophisticated and deeply flavorful. The sugar and salt balance the sharp acidity of the vinegar and the heat of the mustard, resulting in a versatile spread perfect for sandwiches, roast meats, or as a dip for appetizers. It is an excellent project for weekend cooking, allowing the flavors to meld over time. This batch keeps well in the refrigerator, making it a thoughtful gift for food lovers or a pantry staple for elevating simple meals.
Ingredients
  • 1/4 cup Dry mustard; Colemans
  • 1/4 cup White wine vinegar
  • 1/3 cup Dry white wine
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 3 Egg Yolks
Directions
  1. 1
    In the top of a double boiler (or a heatproof bowl set over a pot of simmering water), stir together the dry mustard, white wine vinegar, dry white wine, sugar, and salt until smooth.
  2. 2
    Let the mixture stand, uncovered, for 2 hours to allow the mustard powder to hydrate and release its flavor.
  3. 3
    Beat the egg yolks into the mustard mixture until well combined.
  4. 4
    Place the bowl over the simmering water. Cook, stirring constantly with a wire whisk, until the mixture thickens slightly and coats the back of the spoon, about 5 minutes.
  5. 5
    Remove from heat immediately to prevent the eggs from curdling.
  6. 6
    Pour the hot mustard into small sterilized jars.
  7. 7
    Let the mustard cool to room temperature, then cover tightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 53.3kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2562.4mg107%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.5g2%
Sugars 4.3g
Protein 1.3g3%

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

Note

Storage: Refrigerate the mustard in tightly covered jars. It will keep for up to one month.

Variations: Tarragon Mustard: Stir in 1/2 tsp dry tarragon after removing from heat. Serve with roast lamb, chicken, shrimp, or steaks. Tomato Mustard: Add 1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato paste along with the egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham. Lime Mustard: Stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice after removing from heat. Serve with roast lamb, chicken, or shrimp.

Gift Idea: Package the mustard in decorative jars with labels for a thoughtful homemade gift.

Keywords: mustard, homemade, condiment, spread, vinegar, wine, egg yolks, smooth, creamy, gift idea, sandwich, deli, preservation, recipe, pantry, classic, easy, versatile, tangy
Read it online: https://www.chefs-mate.com/recipe/homemade-mustard-3/