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Homemade Mustard #1

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      Title: HOMEMADE MUSTARD #1
 Categories: Condiments, Gifts, Holidays, Mustards
      Yield: 1 Cup
 
    1/4 c  Dry mustard; Colemans
    1/4 c  White wine vinegar
    1/3 c  Dry white wine
      1 tb Sugar
    1/2 ts Salt
      3    Egg yolks
 
  You begin with dry mustard, adding vinegar for tartness and wine for
  mellowness; then you cook with egg yolks to give the spread its
  velvety smooth texture. You can season the mildly flavored mustard as
  suggested, or leave if plain.
  
  For gift-giving, package the mustards in jars and identify them with
  decorative labels. In top of a double boiler, stir together mustard,
  vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours.
  Beat egg yolks into mustard mixture. Place over simmering water and
  cook, stirring with a wire whisk, until mixture thickens slightly
  (about 5 minutes). Pour into small jars and let cool. Cover tightly
  and refrigerate for up to a month. Makes about 1 cup.
  
  TARRAGON MUSTARD: Follow recipe for Homemade Mustard; when you remove
  mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast
  lamb or chicken, shrimp, steaks, or as a sandwich spread. TOMATO
  MUSTARD: Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1
  TBL drained and chopped pimento, and 1/4 cup tomato paste with egg
  yolks. Serve with seafood, hamburgers, frankfurters, or baked ham.
  LIME MUSTARD: Follow recipe for Homemade Mustard; when you remove
  mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
  lime juice. Serve with roast lamb or chicken, shrimp.
  
  Posted by Mary Ann Young 
 
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