• Prep Time:
  • Cooking Time:
  • Serves: 1 Cup

Green Peppercorn Mustard

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 3 tb Mustard seeds
  • 1/3 c Dry mustard, preferably
  • -imported
  • 1/2 c Hot tap water
  • 1/2 c White wine vinegar
  • 1/2 c Dry white wine or dry
  • -white vermouth
  • Big pinch of cinnamon
  • 1/2 ts Dried tarragon, crumbled
  • 1/2 ts Dill seed
  • 2 ts Coarse (kosher) salt
  • Big pinch of ground cloves
  • 1 ts Honey
  • 1 tb Green peppercorns (drained
  • -water-packed or freeze
  • -dried)


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

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