Country Tarragon Mustard

comments (1) July 30th, 2008

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Crush half the mustard seeds. Blend in the rest of the seeds along with the remaining ingredients and heat for 5 minutes.
When the mustard has cooled, check the consistency, thinning, if necessary, with vinegar and water.
Click To Enlarge Photo: Boyd Hagen

1/4 cup plus 2 Tbs. (scant 2 oz.) mustard seeds, preferably 3 parts yellow or brown and 1 part black
1/2 cup plus 1 Tbs. white wine or champagne vinegar
1/4 cup plus 2 Tbs. water
1 tsp. dried tarragon leaves
3/4 tsp. ground coriander
3/4 tsp. sugar
1/2 tsp. salt
3/8 tsp. ground cumin

Makes a generous 3⁄4 cup

Put about half the seeds in a small food processor or mortar. Pulse or crush the seeds until the desired consistency is reached. Pulsing in a processor will produce a finer grind than crushing the seeds with a pestle. Add the rest of the seeds and the remaining ingredients and blend well.

Turn the mixture into a small heavy saucepan and cook over low heat for 5 min., or until it starts to simmer. Use a pestle or heavy wooden spoon to crush and stir constantly. Cool. If the mixture seems too thick, thin it with equal parts vinegar and water. Turn the mustard into a decorative jar and cap tightly. Write on the label: Keep refrigerated.

Recipe by Sylvia Thompson
December 1997
from issue #12

posted in: herbs, condiment, mustard, tarragon

Comments (1)

hankrooster writes: Great post
Posted: 4:20 am on July 22nd
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