White Wine Mustard This mustard keeps for about 1 month in the fridge, and is a very tasty version of mustard, and this recipe yields approximately 1 cup of white wine mustard. For other mustard recipes—eg. Spicy German Mustard, English mustard, and cheeses—Herb Potted Cheese, cream cheese, cottage cheese, yogurt cheese, etc or how to make a horseradish preparation, go to betweenclosefriends.com and look under the ‘Recipe’ category.
¼ cup dry mustard (grind your choice of mustard seeds, or use store-bought)
¼ cup white wine vinegar
1/3 cup dry white wine
½ cup brown sugar
½ tsp salt
½ tsp dill seed
½ tsp whole cloves
½ tsp whole allspice
3 egg yolks
- Mix all the ingredients, except the egg yolks, together in a medium bowl. Let it stand undisturbed for 2 hours.
- Whisk the egg yolks into the mixture thoroughly, then transfer it to the top of a double boiler.
- Stir constantly, cooking over hot but not boiling, water about 5 minutes, or until the mixture thickens.
- Remove from heat and allow the mustard to cool.
- Put into a jar with a tight fitting lid, and refrigerate between uses.
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