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Piquant Mustard Sauce

Peel and slice an onion, put it in a saucepan, add two or three thinly-sliced cloves of garlic, two bay leaves, one teaspoonful of crushed peppercorns, a few cloves, a little tarragon and a pint of the best vinegar; season with salt and boil the whole together for ten or fifteen minutes. Leave the vinegar until cold, keeping the lid on the saucepan; then stir in sufficient mustard to make a stiff paste and pour the mixture into small jars, which should be tightly corked and tied down with paper. Mustard prepared in this way may be kept for some time.