Tarragon Mustard

Name: Tarragon Mustard
Yield: Makes ¾ to 1 cup
Ingredients: 2 teaspoons dried tarragon; ⅓ cup water; ¼ cup dry white wine or dry white vermouth; ⅓ cup white wine vinegar; ¼ cup mustard seeds; 1½ teaspoons coarse (kosher) salt; 2 teaspoons honey; ⅛ teaspoon ground allspice; ⅛ teaspoon ground black pepper

Preparation info

Makes
¾ to 1 cup

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

This is a rich-textured, slightly coarse mustard—not a delicate cream. We like its body and strength with grilled meat and fish and to flavor sauces. If you prefer the smooth tarragon-scented mustard, buy it. We don’t know how it’s made.

Ingredients

¼ cup mustard seeds
¼ cup dry white wine or dry white vermouth
⅓

Condiment
Gluten-free
Vegetarian

Method

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