---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
       Title: Coarse-Ground Mustard With Honey And Tarragon
  Categories: Sauce
       Yield: 2 Cups
 
     1/2 c  Mustard seed; light or dark
       3 tb Dry mustard powder*; lightly
            -packed
     2/3 c  Water
     3/4 c  White wine vinegar or
     3/4 c  Oriental rice vinegar
       3 tb Mild-flavored honey or
       2 tb White corn syrup plus
       1 tb Strongly flavored honey
       2 ts Salt
       2 tb Chopped fresh tarragon** or
       2 ts Dried tarragon; crumbled
 
   *Preferably Colman’s. **Or more to taste of either the fresh or dried
   tarragon.
  
   If using a spice mill, grind the mustard seed in it to the texture of
   coarse meal. Stir the ground seed with the mustard powder and water 
 and set
   it aside, uncovered, for at least 2 hours or as long as overnight, 
 giving
   it a stir when you think of it. If using a blender or food processor 
 to do
   the grinding, combine the seed, mustard powder and water in the 
 container;
   process everything to a coarse puree. Set the mixture aside as 
 described.
   Combine the mustard mixture with the vinegar, honey, salt and 
 tarragon.
   Process the mixture in a blender or food processor to the texture 
 that
   suits you, from slightly coarse to creamy. Store in a clean, dry jar,
   tightly capped, at room temperature if you would like it to mellow
   gradually, or refrigerate it at once to retain maximum hotness. It 
 can be
   used at once, but a few days' rest in the jar will allow the flavor 
 to
   develop. After the mustard has rested for a day or two, taste it and 
 decide
   whether to add more tarragon, honey or vinegar.
  
   Keeps indefinitely, either at room temperature or in the 
 refrigerator.
  
   From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing 
 Company,
   Inc., 1986. Pp. 183-184. ISBN 0-89480-037-X.
 
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