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Whole Spice shares this recipe for homemade mustard from customer George Vierra.

Ingredients
7 cups ground yellow mustard (1 1/2 lb.)
1⁄2 cup brown mustard seed (3 oz.)
1⁄2 cup 1-1/2 cups  yellow mustard seed (2 1/3 oz.)
8 cups white vinegar (prefer Vilux French Champagne Vinegar (6% acidity*) orBeaufort Reims Champagne Vinegar or Poni White Wine Vinegar, Note: Don’t use higher acidity vinegar as it will make the mustard too tart
8 cups white wine (1 bottle of sweet Moscato di Canelliand and 1 1/2bottles of Chardonnay are recommended.
25 garlic cloves, peeled and lightly molested
2 medium sized onions, peeled and chopped
17 bay leaves
65 whole allspice
16 tsp. salt
16 tsp. sugar
16 tsp. dried tarragon

Directions
Mix the first three ingredients well together in an 8-quart pan, and set aside. Add the rest of the ingredients to a pot and bring to boil. Boil until reduced to half volume. Note…this is very pungent! Open windows, turn on fans, etc. Pour the reduced liquid through a strainer. Discard solids. Pour the strained liquid into the mustard pan. Put this pan over low heat and stir constantly for 10 or 15 minutes, until thick.

Pack in sterilized jars. Store in icebox. Fills ten 8-0z. (1 cup) jars.  Can keep refrigerated for up to 3 years. Ages and changes nicely. Can change heat level by varying portions of powder and seeds. Seeds are hotter than ground mustard and brown seeds hotter than yellow.

– George Vierra Mustard July 13, 2015

Whole Spice will be offering a 20 percentdiscount the last three days of this month so you can spring clean your spice cabinets March 29-31! Also, try this delicious Whole Spice salmon recipe! Just a teaspoon of dried tarragon is enough to bring out the flavor in fish and chicken. It also pairs well with peas, asparagus and other spring vegetables; and it is great friends with mustard, as in this easy salmon recipe.

Tarragon-Mustard Salmon (serves 2)

Ingredients:
2 fresh salmon fillets
1 tsp. Whole Spice tarragon
1 tsp. Dijon mustard
1 tsp. honey
2 tsp. olive oil
1/8 tsp. salt
Pinch of cayenne
1/2 tsp. fresh lime juice

Directions:
Preheat oven to 450. Mix together the tarragon, mustard, honey, salt, cayenne and lime juice. Drizzle olive oil on the salmon and season with salt and pepper. Place in the hot oven for 10 minutes. Take out the salmon and rub it with the tarragon-mustard mixture. Place back in the oven for 5-6 minutes, until the sauce is caramelized.
Serve with fresh vegetables: Whole Spice likes a salad of shaved colored carrots seasoned with salt, pepper and olive oil.