---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
Title: Coarse-Ground Mustard With Honey And Tarragon
Categories: Sauce
Yield: 2 Cups
1/2 c Mustard seed; light or dark
3 tb Dry mustard powder*; lightly
-packed
2/3 c Water
3/4 c White wine vinegar or
3/4 c Oriental rice vinegar
3 tb Mild-flavored honey or
2 tb White corn syrup plus
1 tb Strongly flavored honey
2 ts Salt
2 tb Chopped fresh tarragon** or
2 ts Dried tarragon; crumbled
*Preferably Colman's. **Or more to taste of either the fresh or dried
tarragon.
If using a spice mill, grind the mustard seed in it to the texture of
coarse meal. Stir the ground seed with the mustard powder and water
and set
it aside, uncovered, for at least 2 hours or as long as overnight,
giving
it a stir when you think of it. If using a blender or food processor
to do
the grinding, combine the seed, mustard powder and water in the
container;
process everything to a coarse puree. Set the mixture aside as
described.
Combine the mustard mixture with the vinegar, honey, salt and
tarragon.
Process the mixture in a blender or food processor to the texture
that
suits you, from slightly coarse to creamy. Store in a clean, dry jar,
tightly capped, at room temperature if you would like it to mellow
gradually, or refrigerate it at once to retain maximum hotness. It
can be
used at once, but a few days' rest in the jar will allow the flavor
to
develop. After the mustard has rested for a day or two, taste it and
decide
whether to add more tarragon, honey or vinegar.
Keeps indefinitely, either at room temperature or in the
refrigerator.
From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing
Company,
Inc., 1986. Pp. 183-184. ISBN 0-89480-037-X.
