Mustard Avec Fines Herbes Recipe
Ingredients
| Dry mustard | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 2 tablespoons fresh chives, snipped or 1 tablespoon dried chives | ||
| Chervil | 2 Tablespoon, dried | |
| Dried tarragon | 2 Tablespoon | |
| 2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley flakes | ||
| Granulated Sugar | 2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
Directions
In a medium saucepan combine dry mustard, flour, chives, chervil, tarragon, parsley, sugar, turmeric and salt; mix well.
Stir in water and wine gradually.
Bring to a boil over high heat, stirring constantly.
Cook for 1 minute, stirring constantly.
Into a jar pour the mustard.
Cover tightly.
Refrigerate for several hours to allow the flavors to blend.
Mix well before serving.
Stir in water and wine gradually.
Bring to a boil over high heat, stirring constantly.
Cook for 1 minute, stirring constantly.
Into a jar pour the mustard.
Cover tightly.
Refrigerate for several hours to allow the flavors to blend.
Mix well before serving.
Chef
