Ingredients for Green Peppercorn Mustard
- Hot Water
- 1 cup yellow mustard seeds
- Mustard Powder
- Wine Vinegar
- Dry Vermouth
- 1 tablespoon honey
- Tarragon Leaves
- 1 teaspoon salt
- Clove
- Allspice
- Green Peppercorn
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How to Make Green Peppercorn Mustard
- Combine 1/2 cup water and 1 cup yellow mustard seeds in a small bowl. Let stand for 1 hour to soften.
- Drain the mustard seeds thoroughly in a fine-mesh sieve.
- Transfer the drained mustard seeds to a food processor. Add 1/2 cup white wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Puree until coarsely ground, scraping down the sides of the bowl as needed.
- The mixture should have a coarse texture, not completely smooth.
- Stir in 1/4 cup of roughly chopped green peppercorns.
- Spoon the mustard into sterilized jars, leaving a small headspace. Seal tightly and store in a cool, dark place for at least 2 weeks to allow the flavors to meld. Enjoy!
- (Optional) For a smoother mustard, pulse the mixture in short bursts, checking the consistency regularly.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
100g
Fat
8g
Carbs
18g
