Categories: Condiment 
      Yield: 6 servings 
  
           Jim Vorheis                              Tarragon Mustard: 
    1/4 c  Dry mustard                       1/2 ts Crushed tarragon 
    1/4 c  White wine vinegar                       Spicy Mustard: 
    1/3 c  Dry white wine                    1/4 ts Ground turmeric 
      1 ts Sugar                             1/4 ts Ground cloves 
    1/2 ts Salt                                     Tomato Mustard: 
      3    Egg yolks                           1 ts Paprika 
           Lime Mustard:                       1 tb Chopped pimento 
    3/4 ts Grated lime peel                  1/2 c  Tomato paste 
  1 1/2 ts Lime juice                      
  
  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. Cover and store in 
  refrigerator for up to a month. 
   
  LIME MUSTARD: When adding egg yolks, also add lime peel and juice and 
  follow basic mustard recipe. Serve with lamb, chicken or fish. 
   
  TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic 
  mustard recipe. Serve with lamb, chicken, shrimp or steaks. 
   
  SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and 
  follow basic mustard recipe. Serve with ham, hamburgers or hot dogs. 
   
  TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato 
  paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot 
  dogs or ham. 
   
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis