Ingredients for Tarragon And Champagne Mustard
- 1/4 cup yellow mustard seeds
- Champagne Vinegar
- 2 tablespoons Dijon mustard powder
- Soft Brown Sugar
- 1 teaspoon salt
- Extra Virgin Olive Oil
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How to Make Tarragon And Champagne Mustard
- Soak 1/4 cup yellow mustard seeds overnight in 1/2 cup white wine vinegar.
- Drain the soaked mustard seeds. Combine the seeds, 2 tablespoons Dijon mustard powder, 2 tablespoons granulated sugar, 1 teaspoon salt, and 1/4 cup dry Champagne in a blender. Blend until completely smooth.
- With the blender running on low speed, slowly drizzle in 1/2 cup grapeseed oil (or other neutral oil) through the lid until fully emulsified.
- Stir in 2 tablespoons finely chopped fresh tarragon.
- Pour the mustard into sterilized jars, seal tightly, and refrigerate for at least 24 hours to allow the flavors to meld. Store in a cool, dark place for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
464g
Fat
39g
Carbs
51g
