---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HOMEMADE MUSTARD
  Categories: Holiday
       Yield: 1 servings
  
     1/4 c  Dry mustard; Colemans               1 tb Sugar
     1/4 c  White wine vinegar                1/2 ts Salt
     1/3 c  Dry white wine                      3    Egg yolks
  
   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