Homemade Tarragon Mustard

• 1/3 cup yellow mustard seeds
• 1/3 cup drinking-quality white wine
• 1/3 cup white wine vinegar
• 1 shallot, minced (about 2 tablespoons)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 sprigs fresh tarragon, leaves finely chopped
• Pumpernickle bread squares, accompaniment
• Smoked salmon, accompaniment
• Chopped capers, minced onions, chopped parsley leaves, for garnish

1. In a non-reactive bowl combine all ingredients and refrigerate overnight, covered.
2. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness it is equally delicious whether you leave it chunky or smooth.
3. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
4. Serve with pumpernickle bread, salmon and garnishes.

yellow mustard seeds, drinkingquality white wine, white wine vinegar, shallot, salt, white pepper, tarragon, bread squares, salmon, capers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/homemade-tarragon-mustard-recipe.html (may not work)