This is Himself’s Grampa Camper’s recipe. It is an old family recipe that was given to me from my MIL soon after I married Himself, so that I could make it for him. This recipe is mostly made during the Christmas Season and is a great accompaniment to ham. Slightly sweet, with just the right amount of heat, and enough tarragon flavor to tickle mature palates, this 2-day-to-make mustard is worth the little bit of fuss that goes into it. In case you were wondering, Himself called his Grandfather Grampa Camper because he had a camper. Makes sense.
Add mustard powder to the tarragon vinegar and let set overnight, do not stir. I have let mine sit up to 2 days. In a double boiler over water on medium heat, whisk together mustard mixture. Add one egg at a time whisking constantly until the mix is smooth, add sugar, salt, and butter and continue whisking until mustard comes to 145 degrees for at least one minute to insure the eggs are cooked. This will take about 20 minutes. Pour into any size clean glass jars you wish, let cool completely then cover and refrigerate until ready to use. Will last 2 months in refrigerator. Label and gift. Makes a scant 4 cups.
Come back tomorrow for Day 13.