Parsley-Tarragon Mustard

Preparation info
  • Makes

    250 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This zesty emerald-green spread is delicious with pot au feu, or with dry Italian sausage. It gives oomph to cold meat or poultry sandwiches on crusty French or Italian bread, and is delicious added to mayonnaise for a savoury dressing.


  • 1 clove garlic, finely chopped
  • 50 g/2 oz parsley, coarsely chopped<


  1. Combine all the ingredients. For a very smooth sauce, use a food processor or a blender.