Homemade White Wine and Tarragon Mustard

Yield: About 2 1/2 cups mustard

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Source: Referenced on KING 5's "Gardening with Ciscoe" show, which aired on November 27, 2010.

Lynne Vea

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.

More about: gifts, holidays, mustard, white wine

Comments

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I made the mustard yesterday

I made the mustard yesterday and today and ran into a couple issues. After soaking the seeds about 18 hours, I put the ingredients in the blender. There was very little liquid left so I needed to add water to be able to blend the mustard, probably at least 1/2 cup. It also took much longer than two minutes to blend. I continued to compare the texture against a mustard I had in the fridge. It took at least 4 minutes. In the end, there was less than two cups.

The tarragon adds a wonderful flavor. I'm going to try to preserve it so when I give it to my friends they don't have to keep it refrigerated.

Thank you for the recipe.

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