Tarragon & honey mustard
Ready in 15 minutes plus overnight, makes 500ml The cream in this recipe is preserved by the vinegar and the mustard
- Into the bowl of a food processor, pour the mustard seeds (light or dark), mustard powder, tumeric and water. Process for 1 minute then set aside mixture for four hours or overnight.
- Add all remaining ingredients( dried tarragon, honey, salt) except the cream to the firm mustard mixture. Process for two minutes or until the texture changes from slightly coarse to creamy. If you like the idea of a creamier, rich mustard, quickly process in the cream.
Notes: If you want to use the mustard immediately, store at room temperature if you would like it to lose some flavour intensity - or refrigerate to retain hotness. A few days maturing time will increase the tarragon flavour. For storing, cover the surface of the mustard with a spoonful of vinegar before securing the lid. once opened, the mustard will keep almost indefinitely in the fridge.