Title: Homemade Mustard *** (Btvc62a)
Categories: Condiment Holiday
Yield: 1 Servings
| 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, or FROM: RITA TAULE (BTVC62A)