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Dijon Delight Mustard

90 g Mustard powder
1 Tb Lemon balm leaves
1 Tb Fresh marjoram
60 ml White wine
2 Tb Honey
1/2 t Garlic powder
60 g Flour
2 t 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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