Combine Mustard Seeds, Tarragon, Shallots and Eggs in blender.
Process smooth till all seeds are cracked. Bring to a boil remainder of
ingredients and temper into above. Heat in double boiler till thick and
smooth. Let age for 24 hours.

Serving Ideas : Great for glazed ham, pork chops, chicken,
sandwiches.

NOTES : about 100 x 1 ounce servings

Recipe by: H.W. Kuntze, CMC

hans@chef.net, converted by MM_Buster v2.0m.

Stichworte: Condiments, Sauce, Specialty