Winter Canning: Tarragon & Champagne Mustard

08 February 2013

Just because it is winter, it doesn't mean that there are not plenty of things worth breaking your canning pot out for!  This mustard is really simple to make any time of year.  It has a beautiful earthy flavor with a bit of that mustard spicy kick that you'd expect, but the tarragon adds a really lovely soft note of freshness and mellows out the mustard.  Champagne vinegar also adds just a bit of sweetness to mellow out the spice of the mustard.

4 tablespoons mustard seeds
10 tablespoons champagne vinegar
2 cups mustard powder
1 cup light brown sugar
1 teaspoon salt
7 tablespoons virgin olive oil
8 tablespoons of chopped fresh tarragon

The night before, put the mustard seeds and vinegar in a bowl and allow them to soak overnight.

The next day, just combine you seeds & vinegar along with mustard powder, sugar, and salt in a food processor or blender.  Blend until smooth and then slowly add your oil as it continues to blend.  Move your mixture into a bowl and use a spoon to mix in the chopped tarragon.  Ladle into sterilized jars and process in a hot water bath for 10 minutes.

Makes about 18oz (1.25 pints).  I made this recipe in cute little quarter pint jars and got exactly 5 jars.  This is a recipe that you could very easily double or triple as long as your food processor can handle it.  Also, if you are not a fan of tarragon, you could substitute another herb (I think rosemary would also be lovely, but since it is significantly more powerful, I would recommend using less).

I admit, I am not the world's biggest mustard fan, but this mustard is really unique and full of flavor without being too spicy.  It absolutely makes a boring ham sandwich into a really special meal.

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