- 1/4 cup Dijon mustard
- 1 teaspoon dry mustard
- 1 teaspoon whole mustard seeds
- 1 teaspoon crushed black peppercorns
- 3 tablespoons brandy
- 3 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 2 tablespoons olive oil
- 1 1/2 tablespoons tarragon white wine vinegar or white wine vinegar
- 2 teaspoons honey
- Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)