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!

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Vanilla Tarragon Mustard

Ingredients

Scale

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

Instructions

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
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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