Recipes > Sauces & Spreads > Mustards > French Mustard

French Mustard


  • 4 ounces of the very best mustard powder
  • 4 salt-spoons of salt
  • 1 large table-spoonful of minced tarragon leaves
  • 2 cloves of garlic chopped fine
  • about 4 wine-glassfuls or 1/2 pint vinegar (tarragon vinegar is best)


Mix together mustard powder, salt, tarragon leaves, and garlic. Pour on by degrees sufficient vinegar to dilute it to the proper consistence. Mix it well, using for the purpose a wooden spoon. When done, put it into a wide-mouthed bottle or into little white jars. Cork it very closely, and keep it in a dry place. It will not be fit for use in less than two days.

This (used as the common mustard) is a very agreeable condiment for beef or mutton.


Print recipe/article only


Directions for Cookery, in its Various Branches (1840).

comments powered by Disqus