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.