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LOCATION: Recipes >> Preserving >> COARSE-GROUND MUSTARD WITH HONEY & TARRAGON

Print this Recipe    COARSE-GROUND MUSTARD WITH HONEY & TARRAGON

1/2 c. mustard seed, -- light or dark
3 Tbs. dry mustard powder, -- preferably imported
2/3 c. water
3/4 c. white wine vinegar or
Oriental rice vinegar
3 Tbs. mild-flavored honey,
or 2 Tbs. white corn syrup
plus 1 Tbs. strongly flavored honey
2 tsp. salt
2 Tbs. chopped fresh tarragon leaves, -- or more

If you possess 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 you use
a blender or food processor to do the grinding: Combine the seed,
mustard powder, and water in the container and 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 the mustard in a clean,
dry jar, tightly capped, at room temperature if tyou 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. Makes about 2 cups; keeps indefinitely.


HUNTER'S MUSTARD

1 medium size onion -- peeled
4 whole cloves
2 cloves garlic -- thinly sliced
1 1/4 cups cider vinegar
1 cup dry mustard
1 bay leaf
1 teaspoon honey
1/4 teaspoon dried basil
1/4 teaspoon ground marjoram
1/4 teaspoon turmeric
1/8 teaspoon tarragon
1 dash cayenne pepper and white pepper
1 teaspoon homemade horseradish (optional)

Stick onion with cloves. In a medium-size bowl, combine onion, garlic,
and vinegar; cover and refrigerate for 2 to 3 hours. Pour off liquid
and reserve. Discard onion and garlic. In a medium-size bowl, slowly
stir 1/2 cup reserved vinegar into the dry mustard. In an enamel or
stainless steel saucepan, boil remaining vinegar and bay leaf, covered,
3 minutes. Add honey, basil, marjoram, turmeric, tarragon, cayenne,
and white pepper. Add this mixture to the mustard. Return to pan and
bring to a boil; cook, stirring constantly, 6 minutes. Pour into hot,
scalded half-pint jar, leaving 1/4-inch headspace. Seal and process in
a boiling water bath for 15 minutes. If you're not going to process,
cool mustard before pouring into jar. Refrigerate after opening.

Yield: about 1 half-pint.

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1 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
coarse grain honey tarragon mustard, April 22, 2004 - 06:38 AM
Reviewer: sheila from fl
this has become a staple in my house. great for baked chicken parts, pork chops or roast, even lamb and salmon. just paint some on,dip in [parmesan] bread crumbs, lightly grease pan and bake 400 deg 1/2 hr.[less if boneless] good also with nut coatings. try marinating meats, chicken in buttermilk, it's even better!

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