Tarragon & Green Peppercorn Mustard

By hmp13

Ingredients

• 1/4 cup light or dark mustard seeds
• 1/3 cup tarragon white wine vinegar*
• 1/3 cup water
• 1/4 cup dry white wine
• 1 tbsp fresh tarragon, minced
• 1 tbsp green peppercorns, crushed
• 1 tbsp honey or 2 tbsp sugar
• 1 tsp salt
• 1/8 tsp ground cloves

Preparation

Step 1

*You can make your own tarragon white wine vinegar by steeping fresh tarragon in heated white wine vinegar (store in a sterilized jar).

Combine mustard seeds, vinegar, water and wine in a bowl. Let sit for 4 hours, uncovered, stirring occasionally. Transfer to a blender or food processor. Process to the desired consistency, from slightly course to creamy. Pour into the top of a double boiler over simmering water. Stir in the remaining ingredients. Cook for 10 minutes, or until thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend. Yields 1 cup.