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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hot Herb Muscard Sauce Recipe

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This recipe for Hot Herb Muscard Sauce is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg whites
1/2 c (125 ml) dry mustard
1/3 to 1/2 c (75 to 125 ml) brown sugar (the less the sugar, the hotter the mustard)
1/8 tsp (.5 ml) salt
1/2 c (125 ml)
1/4 c (50 ml) wine vinegar
1/2 tsp (2 ml) dried tarragon, chervil, oregano or parsley
Directions:
Directions:
Blend egg yolks, mustard, brown sugar, salt, water and vinegar in blender or food processor until smooth. Pour mixture into a heavy saucepan and cook over low heat stirring constantly until thick and smooth (about 10 min). Remove from heat and add seasoning. Cool. Store mustard in covered container in the refrigerator for up to 1 month.

 

 

 

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