Wine Mustard
Yield
2 cupsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
dry mustard
|
*
|
| ½ | cup |
apple cider vinegar
|
|
| ½ | cup |
white wine
dry |
*
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 177 | ml |
dry mustard
|
*
|
| 118 | ml |
apple cider vinegar
|
|
| 118 | ml |
white wine
dry |
*
|
| 3 | large |
eggs
|
|
Directions
In top of double boiler or heatproof bowl, with small whisk beat together all ingredients until well blended and smooth.
Stir over simmering water about 8 minutes or until thickened and smooth.
Pour into small sterilized jars, cover and refrigerate.
Serve as condiment or use as glaze for meats.
Keeps several months.
