Homemade mustard *** (btvc62a)
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Homemade mustard *** (btvc62a)
  Mustard    Party    Holiday    Condiments  
Last updated 6/12/2012 12:56:04 AM. Recipe ID 18097. Report a problem with this recipe.
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      Title: Homemade mustard *** (btvc62a)
 Categories: Condiment, Gifts, Party, 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)
 




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Recipe ID 18097 (Apr 03, 2005)

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