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Dijon Delight Mustard

3 1/4 oz Mustard powder
3 ts Lemon balm leaves
3 ts Fresh marjoram
1/4 c White wine
2 tb Honey
1/2 ts Garlic powder
2 1/8 oz Flour
2 ts Sea salt
3 Egg yolks


Mince the lemon balm and marjoram leaves, or chop finely. Place in the top of a double boiler with all the other ingredients except the egg yolks. Mix well together, let stand for two hours, uncovered. Over hot water, beat in the egg yolks with a wire whisk. Cook, stirring constantly, for five mins until thick and creamy. Spoon into sterilized jars, cool. Cover tightly, store in the refrigerator for up to one month.


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