GREEN HERB MUSTARD This mustard is aromatic and hot, and it draws its inspiration from the white wine mustards for which Dijon is famous. Whether spread on thick chewy pretzels or blended into a vinaigrette sauce, this herb-laced blend carries the taste of spring. 1/2 teaspoon salt 1 teaspoon granulated sugar 1/2 teaspoon white pepper 1/2 cup white wine vinegar 2 cups water 1 cup dry mustard 1/2 cup minced mixed young fresh herbs and greens, such as sorrel, chives, arugula, chervil and tarragon

Combine the salt, sugar, pepper, vinegar, and water in a stainless-steel or other nonreactive frying pan or saucepan and bring to a boil over high heat. Slowly stir in the dry mustard. Reduce the heat to low and simmer until the mixture thickens to a creamy consistency, stirring occasionally at first and then more frequently as it thickens, about 1 hour.

Stir in the herbs and simmer for 1 to 2 minutes. Remove from the heat and spoon into hot, dry, sterilized jars with lids. Cover tightly and store in the refrigerator. The mustard will keep for up to 3 months.

Makes about 1 pint.

[The Glass Pantry, Georgeanne Brennan]