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LOCATION: Recipes >> Preserving >> Mustard 06

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HOMEMADE MUSTARD

1/4 c Colemans dry mustard
1 tb sugar
1/4 c white wine vinegar
1/2 ts salt
1/3 c 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 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.

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