Tarragon mustard

Yield: 1 recipe

Measure Ingredient
¼ cup Black mustard seeds
¼ cup Yellow mustard seeds
¼ cup Dry mustard powder
¾ cup Cold water
¼ cup Dry white wine
¼ cup White wine vinegar
1 teaspoon Dried tarragon
⅛ teaspoon Ground allspice

Mix mustard seeds, powdered mustard, and water in the upper pan of a noncorrodible double boiler. Let stand at least three hours.

In another noncorrodible saucepan, mix the wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid into the mustard mixture and blend well.

In the lower pan of the double boiler, heat water to boiling, then reduce heat to a simmer. Place the upper pan, containing the mustard mixture, on top. Cook, stirring, until the mustard is as thick as you like. It will thicken a bit more as it cools. Cover and refrigerate.

* Source: The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias

Similar recipes