Ingredients
-
1
-
1/4
-
1 1/2
-
2
-
3
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
3
-
2
-
-
-
Directions
Tarragon Mustard, After one taste of this sharp, spicy homemade mustard, you’ll find that it’s worth the time to make your own You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don’t crush the seeds , This is really good! My family loves mustard so I decided to make this They really enjoyed it and it’s much better than store-bought kind, but most things are! Made for ZWT4 for the Tastebud Tickling Travellers , After one taste of this sharp, spicy homemade mustard, you’ll find that it’s worth the time to make your own You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don’t crush the seeds
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Steps
|
1
Done
|
Combine the Port, Vinegar, Mustard Seeds, Shallots and Garlic in a Medium Saucepan and Bring to a Simmer Over Low Heat. Simmer For 30 Minutes, Stirring Occasionally. Remove from the Heat and Set Aside to Cool. |
|
2
Done
|
Transfer the Mustard Seed Mixture to a Blender and Add the Chili Powder, Ginger, Salt and Mustard Oil. With the Blender Running on Low Speed, Add 1/2 Cup Water and Blend, Adding a Little More Water If the Mustard Is Too Thick. Add the Olive Oil in a Slow, Steady Stream Until Well-Blended. |
|
3
Done
|
Transfer to a Bowl and Stir in the Tarragon. |
|
4
Done
|
Store in a Tightly-Covered Container in the Refrigerator For Up to One Week. |
