French Style Mustard

"For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks"
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
25mins
Ingredients:
5
Yields:
1 cup
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ingredients

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directions

  • In a saucepan combine mustard, sugar& salt.
  • Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
  • Cool the put into a jar& refrigerate.

Questions & Replies

  1. As slow as I poured the liquid with the eggs, it looked the eggs started to cook. Should I add the wet ingredients to the dry...and then turn on the burner? Any advice? Thanks
     
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Reviews

  1. this was easier to make then i expected. you can't get tarragon vinegar here and i didn't have any tarragon so i crushed a half tsp of basil and a half tsp of rosemary with the salt and sugar in the mortar and pestle and mixed with the mustard powder, used free run eggs and white vinegar. as suggested i let it mellow overnight but it was not at all to my liking. i added 2 Tbs extra sugar and 1/4 tsp extra salt and still the underlying flavor here is BITTER. sorry but i couldn't eat this. maybe i just don't like french mustard.
     
  2. Wow! This is some awesome mustard! I had it on a hot ham and swiss yesterday and it was delish! I'm going to commit sacrilege and dilute it with a wee bit or so of hollandaise sauce for use on some fish tonight. Great stuff! Oh yes, pretzel sticks dipped in this are also awesome. Thankee!
     
  3. T-A-N-G-Y!!! Even with the addition of an extra tablespoon of sugar this French Style Mustard made us all pucker up! Originally made to use in Recipe#68464 but it's great on a ham & cheese too! Won't need the lemon slice, it won't last that long! TFS something that will be repeated again and again. Goodbye French's!!! EDITED TO ADD: Next day, the mustard has mellowed out and didn't need that added tablespoon of sugar after all so if you make it, follow her directions to the T. Thanks again Bergy!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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