Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 cup dry white wine
- 1 clove garlic, peeled and minced
- 1 teaspoon celery seeds
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- Pinch nutmeg or mace
- 1 cup Ground Mustard Seeds (see recipe)
- 2 tablespoons tarragon vinegar
- 2 tablespoons malt vinegar
Sterilize three 1-cup jars and their lids, and leave in hot water.
Combine the white wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small, heavy
saucepan. Bring the mixture to a simmer over medium-high heat. Remove the pan from the heat and
allow to sit, uncovered, for two hours.
In a large bowl, mix the ground mustard seeds and tarragon and malt vinegars until you have a
smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the
heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly.
Pour the mustard into the hot, sterilized jars, leaving 18-inch headspace, and adjust the lids. Store in a
cool, dry place for three weeks before use. Refrigerate after opening.