Homemade Mustard #1

Title:
Homemade Mustard #1

Yield:
1 Cup

Categories:
Condiments,
Gifts,
Holidays,
Mustards




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.


 


 Posted by Mary Ann Young 


 Posted to MC-Recipe Digest V1 #338


 


 From: maryann36@juno.com (Mary Ann Young)


 


 Date: Wed, 11 Dec 1996 20:10:34 EST