Grainy Orange-Honey-Tarragon Mustard

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Using a mortar and pestle is a time-honored way to grind mustard seed into powder.
Click To Enlarge Photo: Scott Phillips

1/2 cup white mustard seeds
1 Tbs. black or brown mustard seeds
1/4 cup dry mustard (see note below)
1/2 cup white wine vinegar
1/3 cup fresh orange juice
1/3 cup dry white wine
1/2 tsp. turmeric
Grated zest of one large orange
3 Tbs. honey
2 Tbs. minced fresh tarragon leaves

Makes about 2 cups

Grind all the mustard seeds in a coffee grinder or with a mortar and pestle until seeds are pulverized, but not powdered.

In a non-metallic bowl, combine the dry mustard with the vinegar, orange juice, white wine, and turmeric and whisk until smooth. Add the crushed seeds, orange zest, honey, and tarragon and mix well. Scrape the mustard into sterile jars, seal tightly, and allow the flavors to blend in the refrigerator for at least two days.

Note: To make dry mustard, grind seeds in a coffee grinder or with a mortar and pestle. If you use a coffee grinder, grind no more than 1⁄4 cup of seeds at a time, for one minute. For each 1⁄2 cup dry mustard, grind a bit less than 1⁄2 cup seed.

Recipe by LeAnn Zotta
February 1999
from issue #19

posted in: herbs, condiment, mustard, tarragon