Green Peppercorn Mustard Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
3 tbsp: Mustard seeds,
1/3 cup: Dry mustard, preferably imported
1/2 cup: Hot tap water,
1/2 cup: White wine vinegar,
1/2 cup: Dry white wine or dry white vermouth,
Big pinch of cinnamon,
1/2 tsp: Dried tarragon, crumbled
1/2 tsp: Dill seed,
2 tsp: Coarse, (kosher) salt
Big pinch of ground cloves,
1 tsp: Honey,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
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