Grind the onions with the garlic. The puree is boiled with the vinegar. Then stir in the chopped tarragon, crushed peppercorns, ground cloves and crushed bay leaves.
Season with salt and sugar. Make on low heat for 30 minutes, stirring. Stir in the mustard powder. Fill into a nice jar with your own label and seal.
The mustard will keep in the refrigerator for up to two months.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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