Sweet and Hot Mustard
Recipe: #2396
November 12, 2011
Categories: Sauce, Scandinavian, Christmas, New Years Thanksgiving, more
"This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated."
Original is 8-16 servings
Ingredients
Nutritional
- Serving Size: 1 (102.5 g)
- Calories 178.1
- Total Fat - 4 g
- Saturated Fat - 1.2 g
- Cholesterol - 122.8 mg
- Sodium - 104 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 0.4 g
- Sugars - 28.4 g
- Protein - 4.3 g
- Calcium - 26.9 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
Step 2
Combine the mustard mixture with the sugar and eggs in the top of a double boiler (You can use a metal bowl over a pot with about an 1-2 inches of water in it).
Step 3
Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
Step 4
Store in refrigerator. Will keep for a week.
Tips
No special items needed.
1 Reviews
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