Homemade Tarragon Mustard (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
Directions:
1. In a non-reactive bowl combine all ingredients and refrigerate overnight, covered.
2. 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.
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