Recipe - Basic Mustard And Variations

Jim Vorheis
One fourth cup Dry mustard
One fourth cup White wine vinegar
1/3 cup Dry white wine
1 teaspoon Sugar
One half teaspoon Salt
3 Egg yolks
Lime Mustard:
Three fourths teaspoon Grated lime peel
1 One half teaspoon Lime juice
Tarragon Mustard:
One half teaspoon Crushed tarragon
Spicy Mustard:
One fourth teaspoon Ground turmeric
One fourth teaspoon Ground cloves
Tomato Mustard:
1 teaspoon Paprika
1 tablespoon Chopped pimento
One half cup Tomato paste

Blend all ingredients except egg yolks and let stand 2 hours. Beat egg
yolks into mixture. Cook, stirring constantly, over hot (not boiling)
water until slightly thickened, about 5 minutes. Cover and store in
refrigerator for up to a month.

LIME MUSTARD: When adding egg yolks, also add lime peel and juice and
follow basic mustard recipe. Serve with lamb, chicken or fish.

TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic
mustard recipe. Serve with lamb, chicken, shrimp or steaks.

SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and
follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.

TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato
paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot
dogs or ham.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Posted to MMRecipes Digest V4 #203 by Tim Brown tjbrown@kiva.net on Aug
05, 1997