TARRAGON MUSTARD BLEND
List of Ingredients
- 1/2 CUP DRIED ONIONS
- 1/4 CUP DRIED WHOLE TARRAGON
- 2 TABLESPOONS DRY MUSTARAD
- 1 TEASPOON EACH, BLACK PEPPER, FENNEL SEEDS AND DRIED SAVORY
Instructions
- COMBINE ALL INGREDIENTS TOGETHER AND STORE IN AN AIRTIGHT CONTAINER. 1 CUP MIX
- VARIATIONS:
- TARRAGON MUSTARD VINAGRETTE:
1 CUP OLIVE OIL
1/3 CUP WHITE WINE VINEGAR
1 TEASPOON SALT
1 GARLIC CLOVE CRUSHED
2 TABLESPOONS TARRAGON MUSTARD MIX
IN A LARGE BOWL, WHISK TOGETHER THE OIL, VINEGAR, HERB MIXTURE SALT AND GARLIC. STORE IN REFRIGERATOR UNTIL READY TO USE. SHAKE WELL BEFORE USING. SERVE OVER SALAD.
- TARRAGON MAYONNAISE SAUCE:
1 CUP MAYONNAISE
1/3 CUP SOUR CREAM
3 TABLESPOONS TARRAGON MUSTARD MIX
IN A BOWL WHISK MAYONNAISE, SOUR CREAM AND HERB BLEND UNTIL HERBS ARE DISTRIBUTED EVENLY. COVER AND REFRIGERATE 2 HOURS OR OVERNIGHT.
SERVE AS A DIP FOR FRESH VEGGIES, TOPPING FOR BAKED POTATOES OR SAUCE FOR GRILLED FISH AND CHICKEN.
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