Triple-Mustard Sauce Recipe

  • 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
  1. 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.)