1/4 cup dry mustard, colemans
1/4 cup white wine vinegar
1/3 cup dry white wine
1 tbsp sugar
1/2 tsp salt
3 egg yolks
A Recipe for
Homemade Mustard No1
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This Recipe for Homemade Mustard No1 is one of thousands in the Recipes-to-go Christmas Cookbook.
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
If you enjoy this Homemade Mustard No1 Recipe - you should enjoy the recipe collections you can find on the websites below:
My favorite animal is steak. |
| Fran Lebowitz |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This is a recipe for Homemade Mustard No1 from the recipe cookbook of Recipes-to-go (Christmas)
Food Tip |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
The ear tests words as the palate tastes food. |
| Job 34:3 |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its
velvety smooth texture. You can season the mildly flavored mustard as
suggested, or leave if plain.
For gift-giving, package the mustards in jars and identify them with
decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours.
Beat egg yolks into mustard mixture. Place over simmering water and
cook, stirring with a wire whisk, until mixture thickens slightly
(about 5 minutes). Pour into small jars and let cool. Cover tightly
and refrigerate for up to a month. Makes about 1 cup.
TARRAGON MUSTARD: Follow recipe for Homemade Mustard; when you remove
mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast
lamb or chicken, shrimp, steaks, or as a sandwich spread. TOMATO
MUSTARD: Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1
TBL drained and chopped pimento, and 1/4 cup tomato paste with egg
yolks. Serve with seafood, hamburgers, frankfurters, or baked ham.
LIME MUSTARD: Follow recipe for Homemade Mustard; when you remove
mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp.
Posted by Mary Ann Young <maryann36@juno.com>
Serves: 1
Homemade Mustard No1 Recipe brought to you by Recipes To-Go