Directions:
- Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
- Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
- Transfer to a bowl and stir in the tarragon.
- Store in a tightly-covered container in the refrigerator for up to one week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.35 Kcal (215 kJ) | ||
| Calories from fat | 31.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 5% | |
|---|---|---|---|
| Sodium | 38.81mg | 2% | |
| Potassium | 64.02mg | 1% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 191.1 Kcal (800 kJ) | ||
| Calories from fat | 116.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 5% | |
|---|---|---|---|
| Sodium | 144.44mg | 2% | |
| Potassium | 238.24mg | 1% | |
| Total Carbs | 9.92g | 1% | |
| Sugars | 3.3g | 4% | |
| Dietary Fiber | 2.98g | 3% | |
| Protein | 5.52g | 3% | |
| Vitamin C | 3.9mg | 2% | |
| Iron | 2mg | 3% | |
| Calcium | 65.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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