Tarragon Mustard

12 ingredients
4 steps

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    Transfer to a bowl and stir in the tarragon.
  4. 4
    Store in a tightly-covered container in the refrigerator for up to one week.

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