Coarse-Ground Mustard With Honey & Tarragon

Title: COARSE-GROUND MUSTARD WITH HONEY & TARRAGON

Categories: Condiments, Harned 1994, Herb/spice, Mustards, Spreads

Yield: 1 Batch

1/2 c Mustard seed; light or dark

3 tb Mild-flavored honey or 3 tb Dry mustard powder*

2 tb White corn syrup plus

-- lightly packed 1 tb Strongly flavored honey

2/3 c ;Water

2 ts Salt

3/4 c White wine vinegar or 2 tb Chopped fresh tarragon** or 3/4 c Oriental rice vinegar

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. Good with summer picnic foods.

Yield: About 2 cups. Keeps indefinitely, either at room temperature

or in the refrigerator.

From

Fancy Pantry

by Helen Witty. New York: Workman Publishing

1986. Pp.

183-184. ISBN 0-89480-037-X. Electronic

format by Cathy Harned. Submitted By CCH

SALATA.COM (CATHY HARNED) On

30 DEC

MMMMM