Ingredients for Tarragon Mustard
- Ruby Port
- Red Wine Vinegar
- 1 cup yellow mustard seeds
- 2 shallots, finely chopped
- Garlic Cloves
- 1 tablespoon chili powder
- Ground Ginger
- 1 teaspoon sea salt
- 2 tablespoons mustard oil
- 1/2 cup water (plus more as needed)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh tarragon, chopped
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How to Make Tarragon Mustard
- Combine 1/2 cup port wine, 1/4 cup white wine vinegar, 1 cup yellow mustard seeds, 2 finely chopped shallots, and 2 cloves minced garlic in a medium saucepan.
- Bring the mixture to a gentle simmer over low heat. Cook for 30 minutes, stirring occasionally, until the seeds are slightly softened.
- Remove from heat and let cool completely.
- Transfer the cooled mustard seed mixture to a blender. Add 1 tablespoon chili powder, 1 teaspoon grated fresh ginger, 1 teaspoon sea salt, and 2 tablespoons mustard oil.
- With the blender running on low speed, gradually add 1/2 cup water, blending until you reach your desired consistency. Add more water, 1 tablespoon at a time, if needed.
- With the blender still running on low speed, slowly drizzle in 1/4 cup extra virgin olive oil until fully incorporated.
- Transfer the mustard to a bowl and gently stir in 1/4 cup chopped fresh tarragon.
- Transfer to an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. Enjoy for up to one week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
2g
Carbs
1g
