This quick and easy recipe is the perfect compliment to your Christmas dinner but also when made in a large batch is a lovely homemade present to gift or to include in a hamper.
When mixing, be careful not to stick your head in the bowl as the mix is pretty powerful, it has definitely made my eyes water when I got too close. AND do not taste until after you have mixed in a few heaped tablespoons of mayo in or it will blow your head off!! Speaking from experience.
The jars can be customised giving a personal touch.
ingredients
4oz (115g) powdered mustard
4oz (115g) cider vinegar
2 beaten eggs
4oz (115g) caster sugar
Mayo to personal taste
method
In a large bowl mix the powdered mustard and cider vinegar, then leave to stand and dissolve
Mix in the beaten eggs and caster sugar
Microwave for 1 minute then take out and stir to keep mixture smooth, do this every minute until thickened then leave to cool. Consistency should be similar to cake batter
Once completely cool, stir in the mayo to own personal taste and add to jars
The Christmas mustard will keep for months as long as kept in the fridge.
Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings.
It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!!
It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling.
I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!!
Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives.
This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM
I hope you love it!!
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