Name: Dijon Delight Mustard
Ingredients: 90 g Mustard powder; 1 Tb Lemon balm leaves; 1 Tb Fresh marjoram; 60 ml White wine; 2 Tb Honey; 1/2 ts Garlic powder; 60 g Flour; 2 ts Sea salt; 3 Egg yolks; Cooking & Gourmet Echos 6/94

God alone knows the definition of terms [here]. I cannot precisely define who all the nations are, but I do not need to know. I know only one thing: Christ has not yet returned; therefore, the task is not yet done. When it is done, Christ will come. Our responsibility is not to insist on defining the terms; our responsibility is to complete the task. So long as Christ does not return, our work is undone. Let us get busy and complete our mission.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Eggs		Spices, Herbs, Condiment	1	Servings

INGREDIENTS

90	g	Mustard powder
1		Tb Lemon balm leaves
1		Tb Fresh marjoram
60	ml	White wine
2		Tb Honey
1/2	ts	Garlic powder
60	g	Flour
2	ts	Sea salt
3		Egg yolks
		Cooking & Gourmet Echos 6/94

INSTRUCTIONS

Mince the lemon balm and marjoram leaves, or chop finely.  Place in the top
of a double boiler with all the other ingredients except the egg yolks. Mix
well together, let stand for two hours, uncovered. Over hot water, beat in
the egg yolks with a wire whisk.  Cook, stirring constantly, for five mins
until thick and creamy.  Spoon into sterilized jars, cool. Cover tightly,
store in the refrigerator for up to one month. From: SHERREE JOHANSSON
Posted to FOODWINE Digest 10 Jan 97
From:    Joell Abbott <abbott@ZIP.COM.AU>
Date:    Sat, 11 Jan 1997 11:41:48 +0000

A Message from our Provider:

“God specializes in surprise endings”