TARRAGON MUSTARD
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Prep Time: 10 minutes
Makes: 1 Cup Mustard
Ingredients
1/3 cup yellow mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 sprigs fresh tarragon, leaves finely chopped
Pumpernickle bread squares, accompaniment
Smoked salmon, accompaniment
Chopped capers, minced onions, chopped parsley leaves, for garnish
Directions
In a non-reactive bowl combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness – it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
Serve with pumpernickle bread, salmon and garnishes.
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