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  • 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


  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.

Yield: 1 cup

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