Categories: sauces, seasonings, spreads

Ingredients

• 1/4 cup dry mustard
• 1/4 cup white wine vinegar
• 1/3 cup dry white wine
• 1 Tbsp. granulated sugar
• 1/2 tsp. salt
• 3 egg yolks
• 1/2 tsp. dried tarragon

Directions

1. In the top of a double boiler, stir together mustard, vinegar, wine, sugar and salt. Let stand, uncovered, 2 hours.
2. Beat egg yolks into mustard mixture.
3. place over simmering water and cook, stirring with wire whisk, until mixture thickens slightly, about 5 minutes.
4. Remove from heat and stir in tarragon. Pour into small jars and let cool. Cover tightly and refrigerate up to one month.

5. makes 1 cup

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