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Homemade Mustard


This mustard is great because you make it homemade, allowing you to season as suggested, or add your own seasonings.


  • 1/4 c Dry mustard; Coleman's
  • 1/4 c White wine vinegar
  • 1/3 c Dry white wine
  • 1 tb Sugar
  • 1/2 tsp. Salt
  • 3 Egg yolks


  1. In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours.
  2. Beat egg yolks into mustard mixture.
  3. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes).
  4. Pour into small jars and let cool.
  5. Cover tightly and refrigerate for up to a month.

Makes about 1 cup.

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. 

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