Pink-peppercorn mustard
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Black mustard seeds |
½ | cup | Yellow mustard seed |
¾ | cup | White wine vinegar |
½ | cup | Dry sherry |
2 | tablespoons | Pink peppercorns |
⅓ | cup | Olive oil |
2 | teaspoons | Salt |
3 | tablespoons | Fresh tarragon; chopped |
Directions
1. in nonreactive container, combine mustard seeds with alchol and vinegar. Let sit 40 hours. Check periodicallly to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process untill seeds become creamy, 4-6 minutes.
Recipe By : Martha Sewart Living 11/96 Posted to MC-Recipe Digest V1 #308 Date: Wed, 20 Nov 1996 09:05:29 -0700 (MST) From: "Meg Lamey meglamey@..." <meglamey@...>
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