Tarragon Mustard

1. 1

   Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.

2. 2

   Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.

3. 3

   Transfer to a bowl and stir in the tarragon.

4. 4

   Store in a tightly-covered container in the refrigerator for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.