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Hal's Wine Mustard

Hal's Wine Mustard

  • Prep

    2 m
  • Cook

    8 m
  • Ready In

    10 m
jeaniehal

jeaniehal

A simple recipe for extraordinary homemade white wine mustard.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.
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Reviews

hollyr
8

hollyr

7/28/2009

I have made this mustard many times. Now friends are bringing their empty jars back and asking them to be filled. I use this in everything from potato salad to spreading on fish before grilling. It is also great just as a dip for honey wheat pretzels.

KIMWELLSTHEGREAT
8

KIMWELLSTHEGREAT

7/24/2003

Add a little salt... this recipe is great to serve on corned beef & cabbage if you keep it a little runny (cook it for less than 8 minutes, till it looks "sauce" like).

KStaudt
5

KStaudt

1/17/2008

This recipe was great! I used an Oatmeal Stout beer instead of wine and I'm very happy with how it turned out. It's tangy and creamy. I agree, a little salt was needed.

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