Dijon delight mustard
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 90 | grams | Mustard powder |
| 1 | tablespoon | Lemon balm leaves |
| 1 | tablespoon | Fresh marjoram |
| 60 | millilitres | White wine |
| 2 | tablespoons | Honey |
| ½ | teaspoon | Garlic powder |
| 60 | grams | Flour |
| 2 | teaspoons | Sea salt |
| 3 | Egg yolks | |
Directions
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. Submitted By JEFF DUKE On 09-28-94