Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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