Homemade White Wine and Tarragon Mustard
Yield: About 2 1/2 cups mustard
This mustard may be stored in the refrigerator for up to two months. The flavor is spicy at first, but mellows quickly, and is great with cured meats.
- 1/2 cup white wine vinegar Add to list
- 1/2 cup white wine Add to list
- 1/4 cup water Add to list
- 1 tablespoon chopped shallot Add to list
- 1 bay leaf Add to list
- 1 teaspoon peppercorns Add to list
- 3 allspice berries Add to list
- 1 cup yellow mustard seeds (or combine 3/4 cup yellow with 1/4 cup brown mustard seeds) Add to list
- 1 teaspoon salt (or to taste) Add to list
- 1 teaspoon sugar Add to list
- 1 teaspoon chopped fresh tarragon (or to taste) Add to list
In a small saucepan, combine vinegar, wine, water, shallot, bay leaf, peppercorns and allspice berries and bring to a simmer. Cook for 1 minute. Allow to cool completely, and strain flavored liquid into the mustard seeds. Soak mustard seeds with vinegar solution for at least 12 hours and up to 24 hours.
Place soaked mustard seeds with all of their liquid in the bowl of a blender and add salt, sugar and tarragon. Blend until thickened and the seeds are coarsely ground, about 2 minutes.
Transfer to small, sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.
Recipe by, PCC Chef
Source: Referenced on KING 5's "Gardening with Ciscoe" show, which aired on November 27, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.