Tarragon Mustard Spice Blend Recipes

TARRAGON MUSTARD

Tarragon Mustard image

Make and share this Tarragon Mustard recipe from Food.com.

Provided by Bergy

Categories Free Of...

Time 10m

Yield 4 cups

Number Of Ingredients 6

Ingredients

2 cups dry mustard
1 cup white sugar
3/4 cup tarragon vinegar
1/2 cup fresh tarragon, chopped or 2 tablespoons dried tarragon
1 teaspoon salt
1/2 cup lite olive oil

Steps:

Combine all the ingredients except oil in a food processor or blender, mix well until smooth and creamy With machine on slowly pour the oil in, in a steady stream, blend until it has the consistency of mayoinaisse Transfer to a jar and store in the fridge.

Nutrition Facts : Calories 880.7, Fat 53.5, SaturatedFat 5.2, Sodium 592.3, Carbohydrate 86.1, Fiber 13.9, Sugar 56, Protein 24.5

TARRAGON MUSTARD

Tarragon Mustard image

After one taste of this sharp, spicy homemade mustard, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds.

Provided by FLKeysJen

Categories Sauces

Time 45m

Yield 2 cups, 20 serving(s)

Number Of Ingredients 12

Ingredients

1 cup ruby port
1/4 cup red wine vinegar
1 1/2 cups mustard seeds
2 shallots, thinly sliced
3 garlic cloves, peeled
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon mustard oil
1/2 cup water (more if needed)
3 tablespoons olive oil
2 tablespoons chopped tarragon

Steps:

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.
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.
Transfer to a bowl and stir in the tarragon.
Store in a tightly-covered container in the refrigerator for up to one week.

TARRAGON MUSTARD SAUCE

Tarragon Mustard Sauce image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 5

Ingredients

2/3 cup chicken stock
1/3 cup heavy cream
2 tablespoons Dijon mustard
2 stems fresh tarragon, leaves removed and chopped
Salt and pepper

Steps:

Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

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