1/2 cup cold water
1 cup dry mustard
1-1/4 cups dry white wine
1-1/4 cups white wine vinegar
1 small onion, chopped or 1/2 cup chopped shallots
3 large garlic cloves, pressed or minced
2 bay leaves
8 whole allspice
1-1/2 teaspoons salt
1-1/2 teaspoons sugar
1 teaspoon dry tarragon
Smoothly stir 1/2 cup cold water into 1 cup dry mustard; let stand for at least 10 minutes.
Meanwhile, in a 2-3 quart non corrosive pan, combine dry white wine and white wine vinegar, chopped onion or chopped shallots, garlic, bay leaves, allspice, salt, sugar and tarragon. Bring to a boil and cook uncovered until reduced by half (or slightly more for a hotter mustard) 15 to 20 minutes.
Pour mixture through a wire strainer into mustard paste pressing juices out.
Blend and cook, stirring occasionally in the top of a double boiler over simmering water until as thick as very heavy cream (10-15 minutes; mixture thickens slightly more as it cools). Let cool, pack into small covered jars or crocks, and refrigerate for up to 2 years.
Makes 32 Tbsp.
Calories per tablespoon 33 Fat 1.4 g Sodium 101 mg Carbs 2.9 g Fiber 0.2 g.