| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments |
1 |
Cup |
INGREDIENTS
| 1/4 |
c |
Mustard seeds |
| 1/4 |
c |
Dry white wine or dry white vermouth |
| 1/3 |
c |
White wine vinegar |
| 2 |
ts |
Dried tarragon |
| 1/3 |
c |
Water |
| 1/8 |
ts |
Ground black pepper |
| 1/8 |
ts |
Ground allspice |
| 2 |
ts |
Honey |
| 1 1/2 |
ts |
Coarse (kosher) salt |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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