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

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