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Nutrition Facts
Serving Size 1 cup 173g Recipe makes 1 cup) The following items or measurements are not included below: 2/3 cup tarragon vinegar
Calories 475
Calories from Fat 243		(51%)
Amount Per Serving		%DV
	Total Fat 27.1g	41%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 15.6g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 724mg		30%
Potassium 541mg		15%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 8.8g	35%
	Sugars 17.4g
Protein 27.5g		54%
how is this calculated?

French Style Mustard

Recipe #39748 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 9, 2002

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

1 cup (change servings and units)

Ingredients

1/3 cup dry mustard
1 tablespoon sugar
1/4 teaspoon salt
2 eggs, beaten
2/3 cup tarragon vinegar

Directions

1
In a saucepan combine mustard, sugar& salt.
2
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.
3
Cool the put into a jar& refrigerate.

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Featured Reviews for This Recipe

From: Julie B's Hive

On Nov 13, 2007

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 Originally made to use in French Tomato Mustard Pie but it's great on a ham & cheese too!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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From: Iowahorse

On May 6, 2009

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!

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