| 1 | Blend all ingredients except egg yolks and let stand 2 hours. |
| 2 | Beat egg yolks into mixture. |
| 3 | Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. |
| 4 | Cover and store in refrigerator for up to a month. |
| 5 | Lime mustard: when adding egg yolks, also add lime peel and juice and follow basic mustard recipe. |
| 6 | Serve with lamb, chicken or fish. |
| 7 | Tarragon mustard: when adding egg yolks, also add tarragon and follow basic mustard recipe. |
| 8 | Serve with lamb, chicken, shrimp or steaks. |
| 9 | Spicy mustard: when adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. |
| 10 | Serve with ham, hamburgers or hot dogs. |
| 11 | Tomato mustard: when adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. |
| 12 | Serve with seafood, hamburgers, hot dogs or ham. |
| 13 | Colorado cache cookbook (1978) from the collection of jim vorheis |
