Preparation:
In blender or food processor grind the mustard seed, mustard powder, and water and process everything until a coarse puree. Set aside in blender or food processor container, uncovered, for at least 2 hours or overnight, stirring occasionally. To mustard mixture in blender or processor add the wine vinegar, honey, tarragon and salt. Process to combine, scraping down the sides of the conatiner as needed. Texture should be slightly coarse or creamy. Put the mustard into clean, sterilized jars and cap. Store in the refrigerator indefinitely. Flavor is best when mixture is allowed to set for a couple of days to blend flavors. |
