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Coarse-Grain Honey Tarragon Mustard

1/2 cup mustard seed (light or dark)

3 tablespoons dry mustard powder

2/3 cup water

3/4 cup white wine vinegar or rice vinegar

3 tablespoons honey

2 teaspoons salt

2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon; crumbled

1. In the container of electric blender or food processor, combine the mustard seed, mustard powder and water; process to a coarse puree. Set the mustard mixture for 2 hours or overnight.
2. Combine the mustard mixture with the vinegar, honey, salt and tarragon. Process the mixture in the blender or food processor to the texture that suits you, from slightly coarse to creamy.
3. Store in a sterilized 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.
4. Keeps indefinitely in the refrigerator. (Editor's Note: If storing at room temperature, it is recommended to process filled jars for 15 minutes in a water bath.)

Makes 2 cups.