Homemade Tarragon Mustard Recipe - Cooking Index
Homemade Tarragon Mustard Recipe - Cooking Index
| 1/3 cup | 36g / 1.3oz | Yellow mustard seeds |
| 1/3 cup | 78ml | Drinking-quality white wine |
| 1/3 cup | 78ml | White wine vinegar |
| 1 | Shallot - minced | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 2 sections | Fresh tarragon - leaves finely | |
| Chopped | ||
| Pumpernickle bread squares - accompaniment | ||
| Smoked salmon - accompaniment | ||
| Chopped capers - for garnish | ||
| Minced onions - for garnish | ||
| Chopped parsley leaves - for garnish |
In a non-reactive bowl combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness -- it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks. Serve with pumpernickle bread, salmon and garnishes.
This recipe yields 1 cup mustard.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D13) - from the TV FOOD NETWORK
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