Side Pannel
Green Peppercorn Mustard
Green Peppercorn Mustard
- Recipe Submitted by ADMIN on 09/26/2007
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)
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
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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