TARAGON MUSTARD RECIPES

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TARRAGON MUSTARD RECIPE - FOOD.COM



Tarragon Mustard Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 45 minutes

Yield 2 cups, 20 serving(s)

Number Of Ingredients 12

1 cup ruby port
1/4 cup red wine vinegar
1 1/2 cups mustard seeds
2 shallots, thinly sliced
3 garlic cloves, peeled
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon mustard oil
1/2 cup water (more if needed)
3 tablespoons olive oil
2 tablespoons chopped tarragon

Steps:

  • 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.
  • 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.
  • Transfer to a bowl and stir in the tarragon.
  • Store in a tightly-covered container in the refrigerator for up to one week.

Nutrition Facts : Calories 85.8, FatContent 5.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 62.4, CarbohydrateContent 4.5, FiberContent 1, SugarContent 1.4, ProteinContent 2.2

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WILFREDS PREMIUM WELSH BAKES - LEWIS PIES
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From lewispies.co.uk
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HOW TO MAKE A BUILT-IN SPICE RACK | THISTLEWOOD FARMS
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---The American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson [Clarkson Potter:New York] 1997 (p. 213) Of course, most dishes are not created, they evolve: "Cheese is the earliest condiment for pasta of which we have documentation. Even before the earliest recipes …
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