Tarragon Mustard Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
1/4 cup: Mustard seeds,
1/4 cup: Dry white wine or dry white vermouth,
1/3 cup: White wine vinegar,
2 tsp: Dried tarragon,
1/3 cup: Water,
1/8 tsp: Ground black pepper,
1/8 tsp: Ground allspice,
2 tsp: Honey,
1 1/2 tsp: Coarse, (kosher) salt
Directions:
1. 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. 2. 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. 3. 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. 4. 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
Source from luhu.jp
teaspoon of the tarragon in a dish and let stand for 3 hours or
longer. 2. 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. 3. 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. 4. 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
Source from luhu.jp
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