- Yields: about 2 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 1/4 cup water
- 1 tablespoon chopped shallots
- 1 bay leaf
- 1 teaspoon peppercorns
- 3 allspice berries
- 1 cup yellow mustard seeds (or combine 3/4 cup yellow with 1/4 cup brown mustard seeds)
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar
- 1 teaspoon chopped fresh tarragon, or to taste
Directions
In a small saucepan, combine vinegar, wine, water, shallots, bay leaf, peppercorns and allspice berries. Bring to a simmer and cook for 1 minute. Allow to cool completely, and strain flavored liquid over mustard seeds. Soak mustard seeds with vinegar solution for at least 12 hours and up to 24 hours.
Place soaked mustard seeds with all of their liquid in the bowl of a blender’ add salt, sugar and tarragon. Blend until thickened and the seeds are coarsely ground, about 2 minutes.
Transfer to small, sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.
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