MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Condiments, Harned 1994, Herb/spice, Mustards, Spreads
       Yield: 1 Batch
     1/2 c  Mustard seed; light or dark         3 tb Mild-flavored honey or
       3 tb Dry mustard powder*                 2 tb White corn syrup plus
            -- lightly packed                   1 tb Strongly flavored honey
     2/3 c  ;Water                              2 ts Salt
     3/4 c  White wine vinegar or               2 tb Chopped fresh tarragon** or
     3/4 c  Oriental rice vinegar               2 ts Dried tarragon; crumbled
   *Preferably Colman’s.
   **Or more to taste of either the fresh or dried tarragon.
   If using a spice mill, grind the mustard seed in it to the texture of
   coarse meal.  Stir the ground seed with the mustard powder and water
   and set it aside, uncovered, for at least 2 hours or as long as
   overnight, giving it a stir when you think of it.
   If using a blender or food processor to do the grinding, combine the
   seed, mustard powder and water in the container; process everything
   to a coarse puree.  Set the mixture aside as described.
   Combine the mustard mixture with the vinegar, honey, salt and
   tarragon. Process the mixture in a blender or food processor to the
   texture that suits you, from slightly coarse to creamy.
   Store in a clean, dry jar, tightly capped, at room temperature if you
   would like it to mellow gradually, or refrigerate it at once to
   retain maximum hotness. It can be used at once, but a few days' rest
   in the jar will allow the flavor to develop.  After the mustard has
   rested for a day or two, taste it and decide whether to add more
   tarragon, honey or vinegar. Good with summer picnic foods.
   Yield: About 2 cups.  Keeps indefinitely, either at room temperature
   or in the refrigerator.
   From _Fancy Pantry_ by Helen Witty.  New York: Workman Publishing
   Company, Inc., 1986.  Pp. 183-184.  ISBN 0-89480-037-X. Electronic
   format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On
   30 DEC 95 085623 -0800