|Dry mustard||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|White vinegar||3 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Dried tarragon||1 Pinch|
Soak mustard in water and 1 tablespoon of the vinegar at least 2 hours.
Combine remaining vinegar, garlic, and tarragon in a separate bowl and let stand 30 minutes.
Strain tarragon from the second vinegar mixture and add liquid to the mustard mixture.
Stir in molasses.
Pour mustard into the top of a double boiler and set pan over simmering water.
Cook until thickened (about 15 minutes).
The mustard will thicken a bit more when chilled.
Remove from the heat and pour into a jar.
Let cool, uncovered, and then put a lid on it and store in the refrigerator.