Recipe for Dijon Delight Mustard


90 gm mustard powder
1 tablespoon lemon balm leaves
1 tablespoon fresh marjoram
60 ml white wine
2 tablespoon honey
1/2 teaspoon garlic powder
60 gm flour
2 teaspoon sea salt
3 egg yolks


Mince the lemon balm and marjoram leaves, or chop finely. Place in the top of a double boiler with all the other ingredients except the egg yolks. Mix well together, let stand for two hours, uncovered. Over hot water, beat in the egg yolks with a wire whisk. Cook, stirring constantly, for five mins until thick and creamy. Spoon into sterilized jars, cool. Cover tightly, store in the refrigerator for up to one month.

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