LOCATION: Recipes >> Preserving >> Mustard 07
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Mustard 07
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Homemade Mustard
1/4 cup dry mustard
1/4 cup white wine vinegar
1/3 cup dry white wine
1 tablespoon sugar
1/2 teaspoon salt
3 egg yolks
Mix all ingredients except egg yolks and allow to stand two hours.
Whisk yolks into mixture then transfer to top of a double boiler.
Cook over hot, not boiling, water and stir constantly until mustard
thickens. (Approximately 5 minutes.) Cool mustard and cover.
Refrigerate up to 1 month. Yields 1 cup.
NOTE: For tarragon mustard, add 1/2 teaspoon crushed dried tarragon
when adding egg yolks.
For lemon or lime mustard, add 3/4 teaspoon grated lemon or lime
peel, and 1-1/2 teaspoon lemon or lime juice when adding egg yolks.
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