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Homemade Mustard

Homemade Mustard *** (Btvc62 A recipe image
This homemade mustard is a superior alternative to store-bought jars, offering a rich, velvety texture and a perfectly balanced tang. Made with just a few simple ingredients including dry mustard powder, white wine vinegar, and dry white wine, it delivers a sophisticated flavor profile that is both sharp and smooth. The addition of egg yolks creates a luxurious consistency that coats the palate beautifully. This versatile condiment is excellent on roast meats, hot dogs, or as a sandwich spread. It makes a thoughtful, edible gift for holidays or parties. Once you taste the difference of fresh mustard, you will never go back to the bottled stuff.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 15
Dietary: Gluten-free, Vegetarian
Description
This homemade mustard is a superior alternative to store-bought jars, offering a rich, velvety texture and a perfectly balanced tang. Made with just a few simple ingredients including dry mustard powder, white wine vinegar, and dry white wine, it delivers a sophisticated flavor profile that is both sharp and smooth. The addition of egg yolks creates a luxurious consistency that coats the palate beautifully. This versatile condiment is excellent on roast meats, hot dogs, or as a sandwich spread. It makes a thoughtful, edible gift for holidays or parties. Once you taste the difference of fresh mustard, you will never go back to the bottled stuff.
Ingredients
  • 1/4 cup Dry mustard powder
  • 1/4 cup White wine vinegar
  • 1/3 cup Dry white wine
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 3 large Egg yolks
Directions
  1. 1
    In the top of a double boiler, whisk together the dry mustard powder, white wine vinegar, dry white wine, sugar, and salt until smooth.
  2. 2
    Let the mixture stand, uncovered, at room temperature for 2 hours to allow the mustard powder to bloom and soften.
  3. 3
    Whisk the egg yolks into the mustard mixture until fully combined.
  4. 4
    Place the double boiler over simmering water, ensuring the bottom of the top bowl does not touch the water.
  5. 5
    Cook the mixture, stirring constantly with a wire whisk, until it thickens slightly and coats the back of a spoon, about 5 minutes. Do not let it boil.
  6. 6
    Remove from heat immediately to prevent the eggs from curdling.
  7. 7
    Pour the warm mustard into small sterilized jars or a storage container.
  8. 8
    Let the mustard cool to room temperature before covering tightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 15kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 15mg5%
Sodium 150mg7%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.1g1%
Sugars 1.2g
Protein 0.3g1%

* 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 in a tightly sealed jar for up to 1 month. The mustard will thicken further as it chills.

**Tarragon Variation:** Remove the mustard from heat and stir in 1/2 teaspoon of dry tarragon. Serve with roast lamb, chicken, shrimp, or steaks.

**Tomato Variation:** When adding the egg yolks, also mix in 1 teaspoon paprika, 1 tablespoon drained and chopped pimento, and 1/4 cup tomato paste. Serve with seafood, hamburgers, or baked ham.

**Lime Variation:** Remove the mustard from heat and stir in 3/4 teaspoon grated lime peel and 1 1/2 teaspoons lime juice. Serve with roast lamb, chicken, or shrimp.

**Safety:** Ensure the double boiler water is simmering gently, not boiling vigorously, to avoid scrambling the egg yolks.

**Gifting:** This mustard makes an excellent homemade gift. Package in small jars with decorative labels and include a note about refrigeration.

Keywords: homemade mustard, condiment, white wine mustard, smooth mustard, mustard recipe, roast beef, sandwich spread, egg yolk mustard, vinegar mustard, gift idea, pantry staple, deli style
Read it online: https://www.chefs-mate.com/recipe/homemade-mustard-btvc62-a/