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How to make homemade mustards.

Posted By: Joe Ames
Date: Friday, March 31, 2000 at 6:38 p.m.

HOMEMADE MUSTARD

1/4 c. Colman’s Mustard
1/4 c. White wine vinegar
1/3 c Dry white wine
1 tbsp Sugar
1/2 tsp Salt
3 Egg yolks

You begin with Colman’s 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 tbsp 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 11/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or fish.

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