1/4 cup whole yellow mustard seeds, finely ground
1/4 cup mustard powder
1/4 cup white wine vinegar
1/2 cup water
1 tablespoon brown sugar
3 tablespoons minced fresh tarragon (or 1–1/2 teaspoons dried)
1/2 – 1 teaspoon Rain’s Choice pure Vanilla Extract (to taste)
1 clove garlic
1 teaspoon salt, or to taste
Whisk together ground mustard seeds, mustard powder, vinegar, and water in a medium bowl. Add sugar, tarragon, vanilla, garlic and salt, stirring until mixture forms a smooth paste. Turn mustard into a clean jar or crock, cover well, and refrigerate to allow flavors to meld. Serve after 2 to 3 weeks; will keep for 2 to 3 months.
Find it online: https://vanillaqueen.com/vanilla-tarragon-mustard/