HOMEMADE MUSTARD

1/4 cup dry mustard
1 Tbs. sugar
1/4 cup white wine vinegar
1/2 tsp. Salt
1/3 cup dry white wine
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.

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 Tbs. 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.

(from Kelli Crawford)