Green Peppercorn Mustard

Yield: about 1 cup

Ingredients

3 tablespoons mustard seeds

1/3 cup dry mustard

1/2 cup hot tap water

1/2 cup white wine vinegar

1/2 cup dry white wine or dry white vermouth

Generous pinch of ground cinnamon

1/2 teaspoon dried tarragon, crumbled

1/2 teaspoon dill seed

2 teaspoons kosher salt

Generous pinch of ground cloves

1 teaspoon honey

1 tablespoon green peppercorns, or to taste

Add To

Directions:

Combine the mustard seeds, dry mustard, water and vinegar in a bowl and let stand for at least three hours.

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.

Using an immersion blender, puree the mixture. Transfer the mixture to the top of a double boiler set 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. Even then, it will be more runny than store-bought mustard. If you prefer a coarser mixture, crush a few peppercorns slightly and add to mustard.

Note: Mustard will keep, indefinitely, sealed and under refrigeration.

Please note that some ingredients and brands may not be available in every store.

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