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Coarse-Ground Mustard with Honey and Tarragon

1/2 c mustard seed, light or dark
3 tb Coleman's dry mustard powder, lightly packed
2/3 c water
3/4 c white wine or rice vinegar
3 tb honey
2 ts salt
2 tb fresh tarragon, chopped or 2 ts dried, crumbled or to taste

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.


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