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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup dry mustard
1/4 cup white wine vinegar
1/3 cup dry white wine
1 tsp. sugar
1/2 tsp. salt
3 egg yolks
Lime Mustard:
3/4 tsp. grated lime peel
1-1/2 tsp. lime juice
Tarragon Mustard:
1/2 tsp. crushed tarragon
Spicy Mustard:
1/4 tsp. ground turmeric
1/4 tsp. ground cloves
Tomato Mustard:
1 tsp. paprika
1 tbsp. chopped pimento
1/2 cup tomato paste
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Directions:
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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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