Try this Tarragon Mustard recipe, or contribute your own.
Suggest a better description1. Combine the mustard seeds, white wine or vermouth, vinegar, and 1 teaspoon of the tarragon in a dish and let stand for 3 hours or longer. 2. Pour the mixture into the container of a food processor or blender. Add the water, pepper, allspice, honey, and salt and whirl to a fairly fine puree. 3. Scrape the mustard into the upper part of a double-boiler; stir over simmering water for about 10 minutes, or until the mustard is thickened but somewhat more liquid than prepared mustard. 4. Cool. Add the remaining 1 teaspoon tarragon, scrape the mustard into a jar, and cap it. Refrigerated, it will keep indefinitely. Makes 3/4 to 1 cup
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Serving Size: 1 Cup (231g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 171 | ||
Calories from Fat: 66 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3495mg | 121 % | |
Potassium 221.7mg | 6 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 11.7g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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