Tarragon Mustard

• 1 cup ruby port
• 1/4 cup red wine vinegar
• 1 1/2 cups mustard seeds
• 2 shallots, thinly sliced
• 3 garlic cloves, peeled
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 tablespoon mustard oil
• 1/2 cup water (more if needed)
• 3 tablespoons olive oil
• 2 tablespoons chopped tarragon

1. Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
2. Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
3. Transfer to a bowl and stir in the tarragon.
4. Store in a tightly-covered container in the refrigerator for up to one week.

ruby port, red wine vinegar, mustard seeds, shallots, garlic, chili powder, ground ginger, salt, mustard oil, water, olive oil, tarragon

Taken from www.food.com/recipe/tarragon-mustard-310565 (may not work)