Name: Tarragon Mustard
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

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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