Name: Basic Mustard and Variations
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

CATEGORY	CUISINE	TAG	YIELD
Eggs		Condiments	6	Servings

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

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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Posted to MM-Recipes Digest V4 #203 by Tim Brown <tjbrown@kiva.net> on Aug
05, 1997

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