Hal's Wine Mustard

Hal's Wine Mustard

jeaniehal

"A simple recipe for extraordinary homemade white wine mustard."
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Ingredients

10 m servings 32 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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....

Most helpful critical review

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 an...

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Least positive
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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....

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).

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.

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.

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.

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 an...

OMG! Nothing could be easier! I cut the sugar down to a little less than 1/2 cup at my husband's request and added 1/2 tsp. salt. I almost devoured an entire jar dipping pretzels in it. REALLY g...

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 claim...

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