Tarragon Mustard - cooking recipe

Ingredients

1 cup ruby port
1/4 cup red wine vinegar
1 1/2 cups mustard seeds
2 shallots, thinly sliced
3 garlic cloves, peeled
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon mustard oil
1/2 cup water (more if needed)
3 tablespoons olive oil
2 tablespoons chopped tarragon

Preparation

Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
Transfer to a bowl and stir in the tarragon.
Store in a tightly-covered container in the refrigerator for up to one week.