Green Peppercorn Mustard

Name: Green Peppercorn Mustard
Yield: Makes about 1 cup
Ingredients: 3 tablespoons mustard seeds; ⅓ cup dry mustard, preferably imported; ½ cup hot tap water; ½ teaspoon dried tarragon, crumbled; ½ cup dry white wine or dry white vermouth Big pinch of ground cinnamon; ½ cup white wine vinegar; 1 teaspoon honey; ½ teaspoon dill seed; 2 teaspoons coarse (kosher) salt Big pinch of ground cloves; 1 tablespoon green peppercorns (drained water-packed or freeze-dried), more if desired

Preparation info

Makes about
1 cup

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Green peppercorns, with their brisk, aromatic bite, meld surprisingly well with the equally verve-y mustard seeds. This is a fashionable mustard—and consequently priced out of sight. So make your own plus extras for your fellow appreciators.

Ingredients

3 tablespoons mustard seeds
⅓ cup dry mustard, preferably imported
½

Condiment
Gluten-free
Vegetarian

Method

Combine the mustard seeds, dry mustard, water, and vinegar in a bowl and let stand for at least 3 hours.
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.
Scrape into a food processor or blender and whirl to a puree.