Recipe: Colorado Cache Cookbook - Homemade Mustard Recipes

The Junior League of Denver has three cookbooks that I really enjoy browsing through (true confessions, I haven't made a recipe from any of them yet). I think anyone that collects regional cookbooks will enjoy these. The recipes are what I would call 'upscale every day and company fare'. The series is:

Colorado Cache - ISBN: 0960394613
Creme de Colorado - ISBN: 09603994621
Colorado Collage - ISBN: 0960394648

Here's a sample recipe from Colorado Cache:

HOMEMADE MUSTARDS

1/4 cup Coleman's dry mustard
1/4 cup white wine vinegar
1/3 cp dry white wine
1 tbsp sugar
1/2 tsp salt
3 egg yolks

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. Let cool, then cover and store in refrigerator for up to a month.

Makes about 1 cup

VARIATIONS:

LIME MUSTARD
Serve with lamb, chicken or fish.

3/4 teaspoon grated lime peel
1 1/2 teaspoons lime juice

When adding egg yolks, also add lime peel and juice and follow basic mustard recipe above.

TARRAGON MUSTARD
Serve with lamb or chicken, shrimp or steaks.

1/2 teaspoon crushed dry tarragon

When adding egg yolks, also add tarragon and follow basic mustard recipe above.

SPICY MUSTARD
Serve with ham, hamburgers or hot dogs.

1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe above.

TOMATO MUSTARD
Serve with seafood, hamburgers, hot dogs or ham.

1 teaspoon paprika
1 tablespoon drained and chopped pimento
1/4 cup tomato paste

When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe above.

Source: Colorado Cache Cookbook by the Junior League of Denver

DIJON MUSTARD
Makes 2 cups

2 cups dry white wine
1 cup chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
few drops of Tabasco sauce

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.