Instructions: 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
3/4 t. grated lime peel
1 1/2 t. lime juice
When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish.

Tarragon Mustard
1/2 t. crushed tarragon
When adding egg yolks, also add tarragon and follow basic mustard recipe.

Serve with lamb, chicken, shrimp or steaks.

Spicy Mustard
1/4 t. ground turmeric
1/4 t. ground cloves
When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.

Tomato Mustard
1 t. paprika
1 T. chopped pimento
1/2 c. tomato paste
When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham.

Dijon Mustard

(makes 2 cups)

2 c. dry white wine
1 c. chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 T. honey
1 T. vegetable oil
2 t. sale
few drops Tabasco

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard

In a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.

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