Tarragon And Champagne Mustard Recipes

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CHAMPAGNE MUSTARD

I LOVE mustard and this one is really good. Both sweet and tangy it's great with just about everything. It's really easy to make too...in the microwave!

Provided by Marney

Categories     Sauces

Time 6m

Yield 2 1/2 cups

Number Of Ingredients 4



Champagne Mustard image

Steps:

  • Mix mustard and sugar. Add the eggs one at a time, beating well.
  • Gradually add the vinegar and mix well.
  • Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating.
  • Keeps for up to 6 months in the refrigerator.

2/3 cup Coleman's dry mustard
1 cup sugar
3 eggs
2/3 cup champagne vinegar

ARIZONA CHAMPAGNE MUSTARD

So, where in the heck's the champagne?? When it's 110 degrees in the shade, your mind can play strange tricks. I thought I'd post this as a memory of good times in Arizona. If you can't take the heat, get out of the kitchen, head for California and wonder about the champagne. Recipe from the Arizona Republic, as I recall.

Provided by San Marcos Sunshine

Categories     For Large Groups

Time 12h15m

Yield 1 1/2 cups, 20 serving(s)

Number Of Ingredients 7



Arizona Champagne Mustard image

Steps:

  • Mix dry mustard with vinegar and let stand in refrigerator overnight.
  • The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.
  • Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.
  • Let cool and add the mayonnaise.
  • Stir well.
  • Stay cool.

1/2 cup dry mustard (4 oz.)
1/2 cup cider vinegar
1 beaten egg
1/2 cup sugar
1 dash salt
1 teaspoon cornstarch
1 cup good mayonnaise

TARRAGON ASPARAGUS SALAD

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. -Linda Lace, Winter Park, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Tarragon Asparagus Salad image

Steps:

  • Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces

CHAMPAGNE MUSTARD

My sister gave me this recipe. She/I have been making it for years now. It's wonderful with holiday ham and makes a great gift too. Thanks, Chris!

Provided by Jackie Favazza

Categories     < 15 Mins

Time 15m

Yield 4-5 6ounce jars

Number Of Ingredients 5



Champagne Mustard image

Steps:

  • Blend all ingredients and cook on medium heat until thick.
  • Pour into small clean jars; must be refrigerated.
  • This keeps well, but if it gets too thick after some weeks, stir in a little champagne.

Nutrition Facts : Calories 373.3, Fat 12.4, SaturatedFat 1.4, Cholesterol 117.4, Sodium 42.6, Carbohydrate 50.2, Fiber 4.9, Sugar 40.3, Protein 11.9

3/4 cup dry mustard
3/4 cup sugar
1/2 cup vinegar
1/2 cup champagne
3 small eggs

TARRAGON & MUSTARD MAYONNAISE

You only need one egg yolk for the foundation of this Bérnaise-like, homemade condiment with Dijon and herbs

Provided by Barney Desmazery

Categories     Condiment, Dinner

Time 5m

Number Of Ingredients 5



Tarragon & mustard mayonnaise image

Steps:

  • Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.

Nutrition Facts : Calories 144 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat

1 egg yolk
1 tbsp Dijon mustard
150ml olive oil (not extra virgin)
squeeze lemon juice
½ small bunch tarragon , chopped

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