Mustard

Yield: 1 cup

Ingredients

• 1/4 cup dry mustard
• 1/4 cup white wine vinegar
• 1/3 cup dry white wine
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 3 egg yolks

Instructions

1. Mix together all ingredients except egg yolks and allow to stand 2 hours.
2. Whisk yolks into mixture. Transfer mixture to the top of a double boiler. Cook, stirring constantly, over hot, not boiling, water, until mustard thickens (about 5 minutes).
3. Cool mustard.
4. Cover and refrigerate up to 1 month.