Pink Peppercorn Mustard

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READY IN: 24hrs
Recipe by threeovens

Make your own mustard! It's easy! This is a mild mustard great on sandwiches, as a crust for roasted meats, or in salad dressings. From "The Great British Kitchen" by The British Food Trust.

Ingredients Nutrition

Directions

  1. Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
  2. Mix in the wine and let soak for an hour.
  3. Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
  4. Spoon into small, sterilized jars with tight fitting lids to prevent drying out.

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