Since we started growing a lot of herbs on our balcony, I had to do something with all that tarragon. Being rather strong in flavor I had a hard time finding something I could see it in. Reading through this German article, the idea of tarragon mustard intrigued me. Strong hot mustard might be the right thing to confront the tarragon with.
Tarragon Balsamic Mustard
- 100g mustard seeds
- 4.5 stems (6.5g) tarragon (finely chopped)
- 6cl balsamic vinegar
- 5cl water
- 1tsp black pepper (roughly ground in mortar)
- 1tsp salt
- 1tsp sugar
The first step is to grind the mustard seeds into a fine powder. Originally planning on doing that with a mortar, I swiftly abandoned this idea.
I then tried the blender add-on for my hand mixer, but it didn't really work that well. Some seeds would be broken down, but the hole body of seeds wouldn't be mixed enough to break down the seeds evenly. In the end, the magic wand add-on worked best. At that point I had already added some water and balsamic, because I thought that might improve the even grinding of the seeds, but in retrospect I'm not so sure about this anymore
Even though the "recipe" called for white vinegar, I used balsamic. Mainly because that was the only one I had at home at that point, but also because I wanted to add some more flavor and color.
While blending everything I continually added more water, balsamic and spices to get the texture I wanted to and in adjustment to taste. Here I give only the combined total amounts and I think the best way to do it is: 1. Blend the seeds dry 2. Add the balsamic and spices to taste 3. Add water to get the texture right
I filled the mustard into a cleaned jar and put it in the fridge. Judging by the hotness of the mustard I doubt that it will go bad any time soon. It took a day or two until the full flavor of the tarragon had developed.
- Grind mustard dry for finer texture
- Reduces the tarragon a bit and increase balsamic