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Preparation
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.
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Ingredients
1/4 c Dry mustard
1/4 c White wine vinegar
1/3 c Dry white wine
1 t 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 t Paprika
1 tb Chopped pimento
1/2 c Tomato paste
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Love Making Tips - Side dish | Condiments [1]
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Rating: 0.00
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