2 tablespoons dry mustard
1/4 cup mustard seed, ground in a spice grinder or blender
1 tablespoon brown sugar
1-1/2 teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon ground turmeric
3/4 cup white wine vinegar
1/2 cup water or juice from jarred pickled onions
1 teaspoon xanthan gum powder
In a small mixing bowl, combine dry mustard, ground mustard seed, sugar, salt and turmeric; set aside. Heat vinegar and water to boiling. Lower heat and stir in mustard mixture. Simmer for 3 to 4 minutes over low heat; do not allow to boil or mustard will be bitter. Remove from heat and blend with an immersion stick blender for a minute, or two. Return mixture to heat and whisk in xanthan gum and tarragon, cooking a minute or two more, or until mixture is thickened. Pour into a sterilized jar, covering when cool. Refrigerate for up to 1 month. Makes about 1 cup.
Kitchen Ade Note: Xanthan gum powder can be found in health food stores and in supermarkets with health food sections. It is a natural carbohydrate with uses that include thickening sauces and salad dressings.
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