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This mustard is great because you make it homemade, allowing you to season as suggested, or add your own seasonings.
1/4 c Dry mustard; Coleman's
1/4 c White wine vinegar
1/3 c Dry white wine
1 tb Sugar
1/2 tsp. Salt
3 Egg yolks
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.
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.