When you look forward, you shall see a long forever, a boundless duration before you, which will swallow up your thoughts, and amaze your soul; and you will absolutely despair of ever having any deliverance, any end, any mitigation, any rest at all; you will know certainly that you must wear out long ages, millions and millions of ages, in wrestling and conflicting with this almighty merciless vengeance; and then you will have so done, when so many ages have actually been spent by you in this manner, you will know that all is but a point to what remains.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Condiments, Harned 1994, Herb/spice, Mustards, Spreads	1	Batch

INGREDIENTS

1/2	c	Mustard seed; light or dark
3	tb	Dry mustard powder* lightly packed
2/3	c	;Water
3/4	c	White wine vinegar or
3/4	c	Oriental rice vinegar
3	tb	Mild-flavored honey or
2	tb	White corn syrup plus
1	tb	Strongly flavored honey
2	ts	Salt
2	tb	Chopped fresh tarragon** or
2	ts	Dried tarragon; crumbled

INSTRUCTIONS

*Preferably Colman's.
**Or more to taste of either the fresh or dried tarragon.
If using a spice mill, grind the mustard seed in it to the texture of
coarse meal.  Stir the ground seed with the mustard powder and water and
set it aside, uncovered, for at least 2 hours or as long as overnight,
giving it a stir when you think of it.
If using a blender or food processor to do the grinding, combine the seed,
mustard powder and water in the container; process everything to a coarse
puree.  Set the mixture aside as described.
Combine the mustard mixture with the vinegar, honey, salt and tarragon.
Process the mixture in a blender or food processor to the texture that
suits you, from slightly coarse to creamy.
Store in a clean, dry jar, tightly capped, at room temperature if you would
like it to mellow gradually, or refrigerate it at once to retain maximum
hotness. It can be used at once, but a few days' rest in the jar will allow
the flavor to develop.  After the mustard has rested for a day or two,
taste it and decide whether to add more tarragon, honey or vinegar. Good
with summer picnic foods.
Yield: About 2 cups.  Keeps indefinitely, either at room temperature or in
the refrigerator.
From _Fancy Pantry_ by Helen Witty.  New York: Workman Publishing Company,
Inc., 1986.  Pp. 183-184.  ISBN 0-89480-037-X.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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