TAR­RAGON MUS­TARD

NZ Gardener - Gifts from the Gardens - - Preserves -

Grow­ing both yel­low and brown mus­tard? Use both seeds in this mix. Brown mus­tard seeds are hot­ter than yel­low ones.

Grind ½ cup yel­low and ½ cup brown mus­tard seeds in a spice grinder, cof­fee grinder or mor­tar and pes­tle. Place ground seeds in a food pro­ces­sor with 1 cup olive oil, 1 cup white wine vine­gar, 1 ta­ble­spoon black pep­per­corns and 2 tea­spoons chopped French tar­ragon and process into a smooth paste. Spoon into ster­ilised jars. Leave to ma­ture for a cou­ple of weeks be­fore open­ing or pre­sent­ing as gifts.

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