Recipe - Dijon Delight Mustard

90 g Mustard powder
1 Tb Lemon balm leaves
1 Tb Fresh marjoram
60 ml White wine
2 Tb Honey
One half teaspoon Garlic powder
60 g Flour
2 teaspoon Sea salt
3 Egg yolks

Mince the lemon balm and marjoram leaves, or chop finely. Place in the top
of a double boiler with all the other ingredients except the egg yolks. Mix
well together, let stand for two hours, uncovered. Over hot water, beat in
the egg yolks with a wire whisk. Cook, stirring constantly, for five mins
until thick and creamy. Spoon into sterilized jars, cool. Cover tightly,
store in the refrigerator for up to one month. From: SHERREE JOHANSSON
Cooking & Gourmet Echos 6/94
Posted to FOODWINE Digest 10 Jan 97

From: Joell Abbott abbott@ZIP.COM.AU

Date: Sat, 11 Jan 1997 11:41:48 +0000