Posts Tagged ‘how to make different mustards’

How to Make a White Wine Mustard

Monday, December 1st, 2008

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

  1. Mix all the ingredients, except the egg yolks, together in a medium bowl. Let it stand undisturbed for 2 hours.
  2. Whisk the egg yolks into the mixture thoroughly, then transfer it to the top of a double boiler.
  3. Stir constantly, cooking over hot but not boiling, water about 5 minutes, or until the mixture thickens.
  4. Remove from heat and allow the mustard to cool.
  5. Put into a jar with a tight fitting lid, and refrigerate between uses.