This recipe has had great reviews, but whew, this ended up tasting like the hot mustard they serve with egg rolls at Chinese restaurants, not even a hint of wine, just dry mustard. Went back and re-read the ingredient listing, and I didn’t mess anything up, followed the recipe to the letter. To try to salvage it, I added more vinegar, sugar, and wine, and still, all I could taste was the ground mustard. I think all of the ingredients are right, I just have to wonder if the proportions are accurate, ground mustard is pretty powerful stuff. Sorry, not sure what happened here, but this just didn’t work for us.
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This recipe has had great reviews, but whew, this ended up tasting like the hot mustard they...