Directions:
- Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 2 to 3 hours.
- Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 10 minutes or until thickened.
- Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months. Serve with meats.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.1 Kcal (1043 kJ) | ||
| Calories from fat | 84.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.44g | 15% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 4971.71mg | 207% | |
| Potassium | 294.9mg | 6% | |
| Total Carbs | 21.43g | 7% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 10.75g | 22% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 109.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 65.3 Kcal (273 kJ) | ||
| Calories from fat | 22.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 15% | |
|---|---|---|---|
| Cholesterol | 42.9mg | 55% | |
| Sodium | 1303.22mg | 207% | |
| Potassium | 77.3mg | 6% | |
| Total Carbs | 5.62g | 7% | |
| Sugars | 2.39g | 36% | |
| Dietary Fiber | 1.01g | 15% | |
| Protein | 2.82g | 22% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.9mg | 20% | |
| Calcium | 28.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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