• ¼ cup Dijon mustard
• 1 teaspoon dry mustard
• 1 teaspoon whole mustard seeds
• 1 teaspoon crushed black peppercorns
• 3 tablespoons brandy
• 3 tablespoons fresh tarragon or 2 teaspoons dried
• 2 tablespoons olive oil
• 1½ tablespoon tarragon white wine vinegar or white wine vinegar
• 2 teaspoons honey

Directions

Stir first 4 ingredients in bowl until dry mustard dissolves.

Mix in remaining ingredients. Let stand 15 minutes.

Before using Boil on stove top for approx 1 minute (Can be made 3 days ahead. Cover and chill.)

Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1½ pounds of lamb or fish.
Makes about ¾ cup.