Reviewed: Jul. 27, 2009

I have made this mustard many times. Now friends are bringing their empty jars back and asking them to be filled. I use this in everything from potato salad to spreading on fish before grilling. It is also great just as a dip for honey wheat pretzels.

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Reviewer:

hollyr

Cooking Level: Intermediate

Home Town: Rushville, Indiana, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Dec. 18, 2008

I made this for christmas gifts last year and everyone loved it! I have many people now expecting to get some of this again this year for christmas. My fiance's son also loved it, and he claims to hate any kind of mustard "except that one that Crystal makes at christmastime"! thanks hal!

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MNWILD

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2008

Really fantastic. I did add 1/4 tsp. of salt and next time I will halve the sugar. We love mustard and I have a feeling I'll be keeping this sauce around.

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Kate

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Reviewed: Jan. 17, 2008

This recipe was great! I used an Oatmeal Stout beer instead of wine and I'm very happy with how it turned out. It's tangy and creamy. I agree, a little salt was needed.

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KStaudt

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Reviewed: Sep. 13, 2007

I made this for Christmas gifts once and now I have to make it again and again as I get requests from my family for it. It is awesome. I follow the recipe exactly.

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MIDNIGHT2157

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Reviewed: Mar. 17, 2002

Add a little salt... this recipe is great to serve on corned beef & cabbage if you keep it a little runny (cook it for less than 8 minutes, till it looks "sauce" like).

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