|
|
|
|
 |
|
|
| Green Peppercorn Mustard Recipe |
Category: Condiments
Rating:
N/A
Servings: 1
|
|
|
Ingredients
3 tablespoon 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 vermout; h
1 big pinch of cinnamon
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dill seed
2 teaspoon coarse (kosher) salt
1 big pinch of ground cloves
1 teaspoon honey
1 tablespoon green peppercorns (drained water-pa; cked or freeze dried)
Cooking 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
condiments
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
