Homemade mustard #2

Yield: 1 Servings

Measure Ingredient
¼ cup Dry mustard; Colemans
¼ cup White wine vinegar
⅓ cup Dry white wine
1 tablespoon Sugar
½ teaspoon 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 ½ 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 ¼ 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 ¾ tsp grated lime peel and 1½ tsp lime juice. Serve with roast lamb or chicken, shrimp, or FROM: RITA TAULE (BTVC62A)

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