Lemon Tarragon Wine Mustard
adapted from The Ball Complete Book of Canning and Preserving
1/4 cup dried tarragon, divided in half
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white vinegar
1/4 cup lemon juice
½ cup honey
1/4 tsp salt
1. Place 1/8 cup of the dried tarragon in a spice bag.
2. Over high heat bring the wine and the spice bag to a boil. Turn off heat, cover, and let steep for 5 minutes.
3. Add mustard seeds and allow to stand at room temperature for about 2 hrs.
4. Remove the spice bag, squeezing it to extract as much liquid as possible.
5. In a medium sauce pan combine the wine soaked mustard seeds and all of the remaining ingredients.
6. Bring to a boil over high heat, then reduce heat to low. Simmer for 20 minutes.
7. Process in a water-bath canner
I'm giving you the following link because it has a terrific fig and port mustard recipe, but you might like to take a look at the others, as well: http://localkitchenblog.com/2011/08/06/happy-national-mustard-day/
Finally, this post has a recipe for the classic white wine Dijon-style mustard, as well as one with bourbon & brown sugar -- oh, my! http://www.foodinjars.com/2011/08/guest-post-an-introduction-to-homemade-mustard-from-kaela-porter-of-local-kitchen/
Punkdomestics.com has quite a few mustard recipes, too!
3 Comments
Lemon Tarragon Wine Mustard
adapted from The Ball Complete Book of Canning and Preserving
1/4 cup dried tarragon, divided in half
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white vinegar
1/4 cup lemon juice
½ cup honey
1/4 tsp salt
1. Place 1/8 cup of the dried tarragon in a spice bag.
2. Over high heat bring the wine and the spice bag to a boil. Turn off heat, cover, and let steep for 5 minutes.
3. Add mustard seeds and allow to stand at room temperature for about 2 hrs.
4. Remove the spice bag, squeezing it to extract as much liquid as possible.
5. In a medium sauce pan combine the wine soaked mustard seeds and all of the remaining ingredients.
6. Bring to a boil over high heat, then reduce heat to low. Simmer for 20 minutes.
7. Process in a water-bath canner
I'm giving you the following link because it has a terrific fig and port mustard recipe, but you might like to take a look at the others, as well: http://localkitchenblog.com/2011/08/06/happy-national-mustard-day/
Finally, this post has a recipe for the classic white wine Dijon-style mustard, as well as one with bourbon & brown sugar -- oh, my! http://www.foodinjars.com/2011/08/guest-post-an-introduction-to-homemade-mustard-from-kaela-porter-of-local-kitchen/
Punkdomestics.com has quite a few mustard recipes, too!