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Tarragon White Wine Mustard


1/2 Cup Powdered Mustard
1/2 Cup Warm Water
1/2 Cup Dry White Wine
1/2 Cup Red Wine Vinegar
5 teaspoon Flour
2 1/2 teaspoon Tarragon Leaves
2 teaspoon Salt
1/4 teaspoon Allspice

In A Small Bowl Combine Mustard And Water. Set Aside For 10 Minutes To Develop Flavor. In A Small Saucepan Combine All Ingredients, Bring To A Boil, Stirring Constantly. Cook And Stir Until Thickened, About 2 Minutes. Pour Into A Medium Bowl. Cover And Refrigerate Overnight. Using A Wire Whisk, Beat Until Smooth. Spoon Into A Container With A Tight-Fitting Lid. Refrigerate.

Makes About 2 Cups.




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