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