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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



1. COMBINE ALL INGREDIENTS TOGETHER AND STORE IN AN AIRTIGHT CONTAINER. 1 CUP MIX
   
2. VARIATIONS:
   
3. 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.
   
4. 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.