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HOMEMADE MUSTARD

1/4 c Dry mustard; Coleman's
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.

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