Ingredients
| 1/2 cup | cold water | | 1 cup | dry mustard | | 1-1/4 cup | dry white wine | | 1-1/4 cup | white wine vinegar | | 1 | sm. onion, chopped | | 1/2 cup | chopped shallots | | 3 cloves | garlic, pressed or | | minced | | 8 | whole allspice | | 1-1/2 tsp. | salt | | 1-1/2 tsp. | sugar | | 1 tsp. | dry tarragon | | 2 | bay leaves |
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Instructions
Smoothly stir 1/2 cup cold water into 1 cup dry mustard; let stand for at least 10 minutes.
Meanwhile, in a 2-3 quart non corrosive pan, combine dry white wine and white wine vinegar, onion or shallots, garlic, bay leaves, allspice, salt, sugar and tarragon. Bring to a boil and cook uncovered until reduced by half (or slightly more for a hotter mustard) 15 to 20 minutes.
Pour mixture through a wire strainer into mustard paste pressing juices out. Blend and cook, stirring occasionally in the top of a double boiler over simmering water until as thick as very heavy cream (10-15 minutes; mixture thickens slightly more as it cools). Let cool. Pack into small covered jars or crocks. Refrigerate for up to 2 years.
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