1. Combine the mustard seeds, white wine or vermouth, vinegar, and 1 teaspoon of the tarragon in a dish and let stand for 3 hours or longer. 2. Pour the mixture into the container of a food processor or blender. Add the water, pepper, allspice, honey, and salt and whirl to a fairly fine puree. 3. Scrape the mustard into the upper part of a double-boiler; stir over simmering water for about 10 minutes, or until the mustard is thickened but somewhat more liquid than prepared mustard. 4. Cool. Add the remaining 1 teaspoon tarragon, scrape the mustard into a jar, and cap it. Refrigerated, it will keep indefinitely. Makes 3/4 to 1 cup