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Low Fat Wine Mustard


3/4 c Sugar
3/4 c Dry mustard
1/2 c Cider vinegar
1/2 c Dry white wine
3 Eggs

An interesting contrast of hot and sweet flavors.

In top of double boiler or heatproof bowl, with small whisk beat together all ingredients until well blended and smooth. Stir over simmering water about 8 minutes or until thickened and smooth. Pour into small sterilized jars; cover and refrigerate. Serve as condiment or use as glaze for meats. Keeps several months.

Makes 2 cups.

Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2 grams fat, 24 mg cholesterol.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.