2 tablespoons mustard seeds
5 tablespoons champagne vinegar
115 g mustard powder
115 g soft brown sugar
1/2 teaspoon salt
50ml extra virgin olive oil
Soak the mustard seeds overnight in the vinegar. Pour the mixture into a blender, add the mustard powder, sugar and salt and blend until smooth. With the motor running, gradually add the oil through the hole in the lid. Stir in the tarragon. Pour the mustard into sterilized jars, seal and store in a cool place.