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HOMEMADE MUSTARD (WITH VARIATIONS)




Source of Recipe


D. R. Lindgard (submitted by ldyolake)


List of Ingredients




1/4 c Dry mustard; Colemans
1 Tablespoon Sugar
1/4 cup White wine vinegar
1/2 teaspoon Salt
1/3 cup Dry white wine
3 Egg yolks


Recipe



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 teaspoon dry tarragon. Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

Tomato Mustard Follow recipe for Homemade Mustard; adding 1 teaspoon paprika,
1 Tablespoon 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 teaspoon grated lime peel and 1½ teaspoons lime juice.
Serve with roast lamb or chicken or shrimp.