Green peppercorn mustard

1 Cup

Ingredients

Quantity Ingredient
3 tablespoons Mustard seeds
⅓ cup Dry mustard, preferably imported
½ cup Hot tap water
½ cup White wine vinegar
½ cup Dry white wine or dry white vermouth
Big pinch of cinnamon
½ teaspoon Dried tarragon, crumbled
½ teaspoon Dill seed
2 teaspoons Coarse (kosher) salt
Big pinch of ground cloves
1 teaspoon Honey
1 tablespoon 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

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