1/2 Cup Powdered Mustard
1/2 Cup Warm Water
1/2 Cup Dry White Wine
1/2 Cup Red Wine Vinegar
5 teaspoon Flour
2-1/2 teaspoons Tarragon Leaves
2 teaspoons Salt
1/4 teaspoon Allspice
In A Small Bowl Combine Mustard And Water. Set Aside For 10 Minutes To Develop Flavor. In A Small Saucepan Combine All Ingredients, Bring To A Boil, Stirring Constantly. Cook And Stir Until Thickened, About 2 Minutes. Pour Into A Medium Bowl. Cover And Refrigerate Overnight. Using A Wire Whisk, Beat Until Smooth. Spoon Into A Container With A Tight-Fitting Lid. Refrigerate.
Makes About 2 Cups.