Hal's Wine Mustard

    15 mins

    A simple recipe for extraordinary homemade white wine mustard.

    9 people made this

    Serves: 48 

    • 3/4 cup (170g) caster sugar
    • 3/4 cup ground dry mustard
    • 1/2 cup (125ml) distilled white vinegar
    • 1/2 cup (125ml) dry white wine
    • 3 eggs, beaten

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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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    Reviews in English (12)


    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.  -  27 Jul 2009  (Review from Allrecipes US | Canada)


    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).  -  17 Mar 2002  (Review from Allrecipes US | Canada)


    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.  -  17 Jan 2008  (Review from Allrecipes US | Canada)