Green peppercorn mustard
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mustard seeds |
| ⅓ | cup | Dry mustard, preferably imported |
| ½ | cup | Hot tap water |
| ½ | cup | White wine vinegar |
| ½ | cup | Dry white wine or dry white vermouth |
| Big pinch of cinnamon | ||
| ½ | teaspoon | Dried tarragon, crumbled |
| ½ | teaspoon | Dill seed |
| 2 | teaspoons | Coarse (kosher) salt |
| Big pinch of ground cloves | ||
| 1 | teaspoon | Honey |
| 1 | tablespoon | Green peppercorns (drained water-packed or freeze dried) |
Directions
1. Combine the mustard seeds, dry mustard, water, and vinegar in a bowl and let stand for at least 3 hours. 2. In a small saucepan, bring to a boil the wine or vermouth, cinnamon, tarragon, dill seed, salt, and cloves. Strain into the mustard mixture and stir. Add the honey and green peppercorns. 3. Scape into a food processor or blender and whirl to a puree. 4. Transfer to the top of a double boiler over simmering water. Cook for about 10 minutes, stirring often. (The mixture should be a bit softer than finished mustard, as it will thicken as it cools). Crush a few more peppercorns slightly and add, if you like texture and a little more bite. 5. Scrape into a jar, cool, and refrigerate. Keeps indefinitely. Makes about 1 cup