Tarragon Mustard
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
2 cups
- Serves:
- 20
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida