I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

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 1-1/2 teaspoons dried)
  • 1/21 teaspoon Rain’s Choice pure Vanilla Extract (to taste)
  • 1 clove garlic
  • 1 teaspoon salt, or to taste


  1. 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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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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