Email to Buny      

Mustard: Dijon Delight Mustard

Source of Recipe

Sherree Johansson


List of Ingredients

1 1/4 cups Mustard powder
1 tablespoon Lemon balm leaves
1 tablespoon Fresh marjoram
1/4 cup White wine
2 tablespoons Honey
1/2 teaspoon Garlic powder
1/2 cup Flour
2 t Sea salt
3 ea Egg yolks


Recipe

Mince the lemon balm and marjoram leaves, or chop finely. Place in the top of a double boiler with all the other ingredients except the egg yolks. Mix well together, let stand for two hours, uncovered. Over hot water, beat in the egg yolks with a wire whisk. Cook, stirring constantly, for five mins until thick and creamy. Spoon into sterilized jars, cool. Cover tightly, store in the refrigerator for up to one month.