A simple recipe for extraordinary homemade white wine mustard.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

31.7 calories; 1 g protein; 3.7 g carbohydrates; 8.7 mg cholesterol; 4.8 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2009
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. It is also great just as a dip for honey wheat pretzels. Read More
(10)

Most helpful critical review

Rating: 2 stars
04/20/2014
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. Read More
(3)
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/28/2009
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. It is also great just as a dip for honey wheat pretzels. Read More
(10)
Rating: 5 stars
07/24/2003
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). Read More
(8)
Rating: 5 stars
01/17/2008
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. Read More
(5)
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Rating: 5 stars
09/13/2007
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. Read More
(4)
Rating: 4 stars
03/27/2008
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. Read More
(3)
Rating: 2 stars
04/20/2014
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. Read More
(3)
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Rating: 5 stars
12/18/2008
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 claims to hate any kind of mustard "except that one that Crystal makes at christmastime"! thanks hal! Read More
(2)
Rating: 5 stars
12/29/2009
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 good mustard. I won't be buying Dijon anymore! Read More
(2)
Rating: 5 stars
12/04/2016
Amazing sweet mustard! I'll definitely be making it again. Two items of note: if you use English mustard it will be very hot -- like clean out your sinuses hot. Regular dry mustard should be used for people that are sensitive to heat. It also uses a lot of sugar so people with sugar sensitivities or diabetes should use it sparingly. Read More
(1)