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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.
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