Amount
Ingredient
Preparation



1/4
cup
dry mustard





1/4
cup
white wine vinegar





1/3
cup
white wine

dry



1
teaspoon
sugar





1/2
teaspoon
salt





3
each
egg yolks







---

---------------------------lime mustard---------------------------



3/4
teaspoon
lime peel

grated



1 1/2
teaspoons
lime juice







---

---------------------------tarragon mustard---------------------------



1/2
teaspoon
tarragon

crushed





---

---------------------------spicy mustard---------------------------



1/4
teaspoon
turmeric

ground



1/4
teaspoon
cloves

ground





---

---------------------------tomato mustard---------------------------



1
teaspoon
paprika





1
tablespoon
pimiento

finely chopped



1/2
cup
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.