Yield: 4 Servings
1/2 c Dry mustard
1/3 c Mustard seed
2 teaspoons Salt
3 tablespoons Honey
2/3 c Water
3/4 c White wine vinegar
2 teaspoons Tarragon
Combine mustard, mustard seed and water; puree in blender or food processor. Transfer to small bowl, cover and let stand at room temperature for 8 hours. Stir in vinegar, honey and salt with tarragon. Process until smooth. Pack in sterilized jars and refrigerate