| Level: | Easy |
| Total: | 1 day 10 min |
| Prep: | 10 min |
| Inactive: | 1 day |
| Yield: | 12 ounces |
| Level: | Easy |
| Total: | 1 day 10 min |
| Prep: | 10 min |
| Inactive: | 1 day |
| Yield: | 12 ounces |
Ingredients
- 1/2 cup dry mustard
- 1/2 cup sugar
- 1 teaspoon salt
- Pinch ground white pepper
- 2 tablespoons white vinegar
- 1/4 cup boiling water
- 1/4 cup vegetable oil
- 1/2 cup heavy cream
Instructions
- Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 27 mg |
| Sodium | 161 mg |
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 27 mg |
| Sodium | 161 mg |
Reviews
Very good with salmon and so quick to make. Let it sit.
Very easy and VERY tasty!