Ingredients

• 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)
• 1/2 - 1 teaspoon 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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