Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.04


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

  4. Yield: 1 Batch

  5. 1/2 c Mustard seed; light or dark

  6. 3 tb Mild-flavored honey or 3 tb Dry mustard powder*

  7. 2 tb White corn syrup plus

  8. -- lightly packed 1 tb Strongly flavored honey

  9. 2/3 c ;Water

  10. 2 ts Salt

  11. 3/4 c White wine vinegar or 2 tb Chopped fresh tarragon** or 3/4 c Oriental rice vinegar

  12. 2 ts Dried tarragon; crumbled

  13. *Preferably Colman's.

  14. **Or more to taste of either the fresh or dried tarragon.

  15. If using a spice mill, grind the mustard seed in it to the texture of

  16. coarse meal. Stir the ground seed with the mustard powder and water

  17. and set it aside, uncovered, for at least 2 hours or as long as

  18. overnight, giving it a stir when you think of it.

  19. If using a blender or food processor to do the grinding, combine the

  20. seed, mustard powder and water in the container; process everything

  21. to a coarse puree. Set the mixture aside as described.

  22. Combine the mustard mixture with the vinegar, honey, salt and tarragon. Process the mixture in a blender or food processor to the

  23. texture that suits you, from slightly coarse to creamy.

  24. Store in a clean, dry jar, tightly capped, at room temperature if you

  25. would like it to mellow gradually, or refrigerate it at once to

  26. retain maximum hotness. It can be used at once, but a few days' rest

  27. in the jar will allow the flavor to develop. After the mustard has

  28. rested for a day or two, taste it and decide whether to add more

  29. tarragon, honey or vinegar. Good with summer picnic foods.

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

  31. or in the refrigerator.

  32. From

  33. Fancy Pantry

  34. by Helen Witty. New York: Workman Publishing

  35. 1986. Pp.

  36. 183-184. ISBN 0-89480-037-X. Electronic

  37. format by Cathy Harned. Submitted By CCH


  39. 30 DEC

  40. MMMMM


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