Honey and Tarragon Coarse Mustard

This recipe is from the September 1991 issue of Gourmet Magazine. You will need to marinate the mustard seeds for 36 hours prior to mixing so figure that into your prep time.

• Ready In: 36 hrs 10 mins
• Yields: 1 1/3 cups

Ingredients

• 1⁄3 cup black mustard seeds
• 1⁄3 cup yellow mustard seeds
• 2⁄3 cup cider vinegar
• 1  garlic clove
• 3  tablespoons honey
• 1  teaspoon  fresh tarragon leaves, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon

Directions

1. In a small bowl, combine the mustard seeds, the vinegar, and garlic and chill the mixture, covered, for 36 hours.
2. Discard the garlic. Into the bowl of a food processor add the mustard seeds mixture, honey, tarragon, salt and cinnamon. Process until it has a coarse consistency.
3. Spoon mustard into a steralized jar with a tight fitting lid.
4. Store mustard in the fridge.