Ingredients
1/2 cup dry mustard
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white sugar
3 egg yolks, beaten
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Aged Chinese black vinegar — malty depth for dumplings and sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Aged Chinese black vinegar — malty depth for dumplings and sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. simmer over low heat for 3 hours. beat egg yolks into mixture and stir until thickened. pour into hot, sterilized jars and seal. cool at room temperature and store in the refrigerator.