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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