Mustard à la Maison
A tasty addition to cream sauces and breads, or as a spread for sandwiches.
Yield: Makes 1 cup.
- 1/4 cup dry mustard (Coleman's)
- 1/4 cup dry white wine vinegar
- 1/3 cup dry white wine
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 dashes hot pepper sauce
- 3 egg yolks, beaten
Place the dry mustard, vinegar, wine, honey, salt, and pepper sauce in the top of a double boiler and stir together. Allow the mixture to stand for 2 hours so the flavors blend. Beat the egg yolks into the mustard mixture and cook over hot water, stirring constantly until slightly thickened (about 5 minutes). Pour into a jar, cool, and refrigerate until ready to use.