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Vanilla Tarragon Mustard

For a heartier mustard, leave out the tarragon, coarsely grind the mustard seeds, and use honey instead of brown sugar. Or…make a jar of each!


Vanilla Tarragon Mustard



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 11/2 teaspoons dried)

1/21 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.

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