Recipes

HOMEMADE MUSTARD

1/4 c Colman's Mustard
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 Colman's 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 11/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or fish.

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