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Tarragon Mustard 2


1/4 cup dry white wine or dry white vermouth
1/4 cup mustard seeds
1/3 cup white wine vinegar
2 teaspoons dried tarragon
1/3 cup water
1/8 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 teaspoons honey
1 1/2 teaspoons coarse (kosher) salt

Combine the mustard seeds, white wine or vermouth, vinegar, and 1 teaspoon of the tarragon in a dish and let stand for 3 hours or longer. Pour the mixture into the container of a food processor or blender. Add the water, pepper, allspice, honey, and salt and whirl to a fairly fine puree. Scrape the mustard into the upper part of a double-boiler; stir over simmering water for about 10 minutes, or until the mustard is thickened but somewhat more liquid than prepared mustard. Cool. Add the remaining 1 teaspoon tarragon, scrape the mustard into a jar, and cap it. Refrigerated, it will keep indefinitely.

Makes 3/4 to 1 cup




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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