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Wine Mustard





3/4 cup sugar
3/4 cup dry mustard
1/2 cup cider vinegar
1/2 cup dry white wine
3 eggs


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.

Author's Comments

An interesting contrast of hot and sweet flavors.

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