Low Sodium Mustard
|Yellow mustard seeds||3 Tablespoon|
|Powdered mustard||2 Tablespoon|
|Dried tarragon||1 Teaspoon, crumbled|
|Ground cinnamon||1⁄4 Teaspoon|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or crushed through a press|
1. In a small nonreactive saucepan, combine the mustard seeds, powdered mustard, turmeric, tarragon and cinnamon. Stir in 2/3 cup warm water. Stirring constantly, bring to a boil over moderate heat. Remove from the heat, cover and let stand at room temperature for 8 hours or overnight.
2. Uncover the pan and stir in the vinegar, wine, sugar, olive oil and garlic. Bring to a boil, stirring, over moderate heat. Reduce the heat to low and simmer, stirring frequently, for 5 minutes. Let cool slightly. Puree the mixture in a food processor or blender. Let cool to room temperature and use, or cover and chill for as long as 2 weeks.