Mother Earth Living

The Amazing Mustard Seed: Tarragon Mustard

By Barbara Bassett
August/September 1993
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Makes about 3/4 cup

This sophisticated mustard is very ­simple to make.

• 1/4 cup black mustard seeds
• 1/4 cup yellow mustard seeds
• 1/4 cup dry powdered mustard
• 3/4 cup cold water
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 teaspoon dried tarragon
• 1/8 teaspoon ground allspice

Mix mustard seeds, powdered mustard, and water in the upper pan of a noncorrodible double boiler. Let stand at least three hours.

In another noncorrodible sauce­pan, mix the wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid into the mustard mixture and blend well.

In the lower pan of the double boiler, heat water to boiling, then reduce heat to a simmer. Place the upper pan, containing the mustard mixture, on top. Cook, stirring, until the mustard is as thick as you like. It will thicken a bit more as it cools. Cover and refrigerate.

For more recipes from The Amazing Mustard Seed, click here.








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