Tarragon mustard
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Tarragon mustard
  Mustard    Condiments  
Last updated 6/12/2012 1:26:15 AM. Recipe ID 60578. Report a problem with this recipe.
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      Title: Tarragon mustard
 Categories: Condiments
      Yield: 1 Cup
    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
  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

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Recipe ID 60578 (Apr 03, 2005)

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