Serves:

Ingredients:

Jim Vorheis
1/4 c Dry mustard
1/4 c White wine vinegar
1/3 c Dry white wine
1 ts Sugar
1/2 ts Salt
3 Egg yolks
Lime Mustard:
3/4 ts Grated lime peel
1 1/2 ts Lime juice
Tarragon Mustard:
1/2 ts Crushed tarragon
Spicy Mustard:
1/4 ts Ground turmeric
1/4 ts Ground cloves
Tomato Mustard:
1 ts Paprika
1 tb Chopped pimento
1/2 c Tomato paste

Method:

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.