Title: Coarse-ground mustard with honey and tarragon
 Categories: Condiments, Harned 1994, Herb/spice, Mustards, Spreads
      Yield: 1 Batch
 
    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
 
  *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.