Green Peppercorn Mustard

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

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.


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


  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. Scrape into a food processor or blender and whirl to a puree.