A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.
Ingredients
- 1 two-ounce tin of dry mustard, preferably Coleman’s
- 1 cup granulated sugar
- ½ cup rice-wine vinegar
- ½ cup white-wine vinegar
- ¼ teaspoon salt
- 2 eggs, at room temperature, lightly beaten
- Nutritional Information
Nutritional analysis per serving (2 servings)
623 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 108 grams carbohydrates; 3 grams dietary fiber; 101 grams sugars; 13 grams protein; 186 milligrams cholesterol; 368 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About one-and-one-half cups
Preparation
- In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
- To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
- Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.
Dining and Cooking