Jim Vorheis 1/4 c Dry mustard 1/4 c White wine vinegar 1/3 c Dry white wine 1 ts Sugar 1/2 ts Salt 3 Egg yolks Lime Mustard: 3/4 ts Grated lime peel 1 1/2 ts Lime juice Tarragon Mustard: 1/2 ts Crushed tarragon Spicy Mustard: 1/4 ts Ground turmeric 1/4 ts Ground cloves Tomato Mustard: 1 ts Paprika 1 tb Chopped pimento 1/2 c Tomato paste 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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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