Two mustard recipes

While working at Penzey's Spice store I became enlightened and realized how much better some things are homemade.I also became aware of how much better things taste when you use great, quality ingredients. A customer gave these recipes to us at the store and I have made the tarragon mustard 4 times since April and a double batch of the Spicy Guiness Mustard. They are a favorite in our house! Hope you enjoy these recipes.

Tarragon Mustard -4 ounces dry powdered mustard -1 cup tarragon vinegar (see below) -1/2 cup sugar -1 tsp salt -1/4 lb. butter (1 stick ) -6 large eggs -juice of 1 lemon or 3 tbs bottled lemon juice Tarragon vinegar In a clean glass jar or bottle place 3 Tablespoons of dried tarragon ( i of course used Penzey's) Bring 1 quart of vinegar to a light boil. ( use apple cider vinegar if you want or need a gluten free recipe . I used white vinegar) Pour hot vinegar over tarragon but do not cap until it is cool. If the jar has a metal lid place plastic wrap over the jar or bottletop before placing the lid on it. You do not want your vinegar to come in contact with metal. Place in a dark and dry area for 2 weeks.Strain through a fine strainer or cheesecloth and pour into a clean bottle. This will make more then what you need for your first batch. It can be used in salad dressings or saved for further mustard batches. now for the mustard: Place 4 ounces of dried mustard poweder in the top of double boiler.Pour the vinegar over the mustard over the mustard. Do not stir. Cover and let sit for 24 hours. Put water in the bottom of the double boiler and bring to a boil. Place the top of the double boiler over the boiling water. Reduce heat to low medium. Add 1/2 cup sugar, tsp salt, and 1/4 pind butter (1 stick. Mix well until butter melts. Wisk 6 eggs in a seperate bowl. If you have emersion blender blend the eggs until they are a liquid consistency. Add the eggs slowly and stir constantly with wire wisk. Use the low end of medium heat to avoid curdling. Cook 5 minutes , stir constantly. Mustard will have texture like a thick gravy. Remove from heat. Add 3 tbs lemon juice . Stir with rubber spoon or spatula. Store in 8 ounce jars in the refrigerator for up to 6 months. extra notes : If you want honey mustard add honey when the mustard has cooled. I use Penzeys Canadian Mustard Powder. If you want a mustard with a bite you can use Penzeys Oriental Mustard or a blend of both. Spicy Guinness Mustard -12 ounces Guinness Stout -1 1/2 cups brown mustard seed ( 10 ounces) -1 cup red wine vinegar -1 tbs kosher salt -1 tsp black pepper -1/4 tsp ground clove -1/4 tsp ground nutmeg -1/4 tsp allspice Combine all ingredients in a non reactive bowl.Cover with plastic wrap and let sit for 1-2 days so the mustard seeds will soften. Transfer the mixture to a food processor and blend. Stop on occasion and scrape down the sides, Blend until mixture thickens ( about 3 minutes) Transfer to a jar and refrigerate. use immediatley or refrigerate for up to 6 months.