FRENCH MUSTARD RECIPES
FRENCH STYLE MUSTARD RECIPE - FOOD.COM
For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a saucepan combine mustard, sugar& salt.
- Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
- Cool the put into a jar& refrigerate.
Nutrition Facts : Calories 475.6, FatContent 27.1, SaturatedFatContent 4, CholesterolContent 423, SodiumContent 724.4, CarbohydrateContent 34.2, FiberContent 8.8, SugarContent 17.4, ProteinContent 27.5
FRENCH'S AMERICAN CLASSIC YELLOW MUSTARD | TOP SECRET RECIPES
Americans' passion for yellow mustard began in St. Louis at the 1904 World's Fair when the tangy sauce was spread over the top of the classic American hot dog. Today, over 100 years later, French's mustard is the top brand found in restaurants, and 80 percent of U.S. households have a bottle of French's somewhere in the pantry or fridge. Those bottles will eventually run dry. And if that happens to you, you may need to whip up some of your own yellow mustard in a flash. If you've got dry ground mustard and turmeric in the spice rack, you can easily clone some yellow mustard sauce. This recipe yields just 1/4 cup of yellow mustard, but that should hold you over. At least until you can get to the store for more of the real thing. Ready to make all your favorite condiments at home? Click here for more of my copycat recipes. Source: Even More Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 8 minutes0S
Prep Time 4 minutes0S
Cook Time 4 minutes0S
Number Of Ingredients 8
Nutrition Facts : Calories 79 calories
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