Total Time
25mins
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition

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.

Reviews

(3)
Most Helpful

this was easier to make then i expected. you can't get tarragon vinegar here and i didn't have any tarragon so i crushed a half tsp of basil and a half tsp of rosemary with the salt and sugar in the mortar and pestle and mixed with the mustard powder, used free run eggs and white vinegar. as suggested i let it mellow overnight but it was not at all to my liking. i added 2 Tbs extra sugar and 1/4 tsp extra salt and still the underlying flavor here is BITTER. sorry but i couldn't eat this. maybe i just don't like french mustard.

spiritussancto April 26, 2010

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!

Iowahorse May 06, 2009

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 Originally made to use in Recipe#68464 but it's great on a ham & cheese too!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!

Julie B's Hive November 12, 2007

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