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Honey Tarragon Mustard


Yield: 4 Servings

1/2 c Dry mustard
1/3 c Mustard seed
2 teaspoon Salt
3 tablespoon Honey
2/3 c Water
3/4 c White wine vinegar
2 teaspoon Tarragon

Combine mustard, mustard seed and water; puree in blender or food processor. Transfer to small bowl, cover and let stand at room temperature for 8 hours. Stir in vinegar, honey and salt with tarragon. Process until smooth. Pack in sterilized jars and refrigerate




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