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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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