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 Tarragon and Champagne Mustard
Makes 250 g (9 oz).
INGREDIENTS: Mustard seeds - 2 tbsp, Champagne vinegar - 5 tbsp, Mustard powder - 115 g (4 oz), Soft brown sugar - 115 g (4 oz), Salt - * tsp, Extra virgin olive oil - 50 ml (2 fl oz).
COOKING: 1. Soak the mustard seeds overnight in the vinegar.
2. Pour the mixture into a blender, add the mustard powder, sugar and salt and blend until smooth.
3. With the motor running, gradually add the oil through the hole in the lid.
4. Stir in the tarragon.
5. Pour the mustard into sterilised jars, seal and store in a cool place.
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