Basic Mustard and Variations
by Kathleen Morrison
SERVINGS
6 servings scale / convert
INGREDIENTS
1/4 cup dry mustard
1/4 cup white wine vinegar
1/3 cup dry white wine
1 tsp. sugar
1/2 tsp. salt
3 egg yolks
Lime Mustard
3/4 tsp. grated lime peel
1-1/2 tsp. lime juice
Tarragon Mustard
1/2 tsp. crushed tarragon
Spicy Mustard
1/4 tsp. ground turmeric
1/4 tsp. ground cloves
Tomato Mustard
1 tsp. paprika
1 tbsp. chopped pimento
1/2 cup tomato paste
INSTRUCTIONS
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.
CHEF COMMENTS
No comments are available.
TAGS
Have you made it? What'd you think?
Log in to review this recipe.
