|
| Home
-> [Cereals, Sauces & Dressings] -> [Green peppercorn mustard Recipe] |
| |
| |
Green peppercorn mustard
|
| Artist: |
_ |
| Categories: |
Cereals, Sauces & Dressings |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| tbsp | Mustard seeds | | 1/3
| cup | Dry mustard, preferably impo | | 1/2
| cup | Hot tap water | | 1/2
| cup | White wine vinegar | | 1/2
| cup | Dry white wine or dry white | | 1
| | Pinch of cinnamon | | 1/2
| tsp | Dried tarragon, crumbled | | 1/2
| tsp | Dill seed | | 2
| tsp | Coarse (kosher) salt | | 1
| | Pinch of ground cloves | | 1
| tsp | Honey | | 1
| tbsp | Green peppercorns (drained w | | | Freeze dried) | | | More if desired |
|
Procedures:
| 1 | Recipe by: tammy mcniff 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. | | 3 | Strain into the mustard mixture and stir. | | 4 | Add the honey and green peppercorns. | | 5 | Scape into a food processor or blender and whirl to a puree. | | 6 | Transfer to the top of a double boiler over simmering water. | | 7 | Cook for about 10 minutes, stirring often. | | 8 | (the mixture should be a bit softer than finished mustard, as it will thicken as it cools). | | 9 | Crush a few more peppercorns slightly and add, if you like texture and a little more bite. | | 10 | Scrape into a jar, cool, and refrigerate. | | 11 | Keeps indefinitely. | | 12 | Makes about 1 cup |
|
|
|
| |
| |
| |
|
|
|
|
|
|