You begin with dry mustard, adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested, or leave if plain. For gift-giving, package the mustards in jars and identify them with decorative labels. In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month. Makes about 1 cup. TARRAGON MUSTARD: Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread. TOMATO MUSTARD: Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham. LIME MUSTARD: Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice. Serve with roast lamb or chicken, shrimp. Posted by Mary Ann Young
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|Serving Size: 1 Cup (666g)|
|Recipe Makes: 1|
|Calories from Fat: 1180 (64%)|
|Amt Per Serving||% DV|
|Total Fat 131.2g||175 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 63.6g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 204.5mg||7 %|
|Potassium 1039.5mg||27 %|
|Total Carbohydrate 82.3g||24 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 69.9g|
|Protein 84.8g||121 %|
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Calories per serving: 1855
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