You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested, or
leave if plain.

For gift-giving, package the mustards in jars and identify them with
decorative labels. 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.