Recipe: Tarragon Mustard

Tarragon Mustard
Source: The Herb Companion, August/September 1993

1/4 cup black mustard seeds
1/4 cup yellow mustard seeds
1/4 cup dry mustard powder
3/4 cup cold water
1/4 cup dry white wine
1/4 cup white wine vinegar
1 tsp dried tarragon
1/8 tsp ground allspice

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

In another non-corrodible (glass or stainless steel) 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.