HOMEMADE MUSTARD *** (BTVC62A)

Servings: 1
Ingredients:

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, or
FROM: RITA TAULE (BTVC62A)