This little jewel came to mind when we were polishing off the last of the tarragon mustard from Provence. Madame wanted tarragon mustard. Madame shall have tarragon mustard. However the second half - can we please go to Provence to pick it up? was not about to happen for a variety of reasons. The main one being summer school.
So the experiment began. It also turned out to be really quick, easy and cheap. Win all around.
So the experiment began. It also turned out to be really quick, easy and cheap. Win all around.
Ingredients
1/2 Cup coarse Dijon-style mustard. We used the generic supermarket brand
1t Coleman's dry English mustard powder
1T Apple cider vinegar
1/4 cup loosely packed tarragon leaves (whole for measurement purposes)
Method
Make a thin paste with the dry mustard and vinegar. Chop the tarragon leaves - make them uneven in size. Some quite small, some almost whole. Do make sure you don't use the stalks though. Combine the coarse mustard, the mustard paste and the chopped tarragon. Put in a noon-reactive, covered bowl for 24hrs to allow the flavors to blend. Transfer to an airtight pot. Use in any way you can imagine.
No trip to Provence required. :-(
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