Food Network: Homemade Tarragon Mustard

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Homemade Tarragon Mustard
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1/3 cup yellow mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 sprigs fresh tarragon, leaves finely chopped
Pumpernickle bread squares, accompaniment
Smoked salmon, accompaniment
Chopped capers, minced onions, chopped parsley leaves, for garnish

Instructions
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.