Pink Peppercorn Mustard

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.

• Ready In: 24 hrs
• Serves: 32
• Yields: 8 oz

Ingredients

• 3  tablespoons  pink peppercorns
• 6  tablespoons white mustard seeds
• 4  tablespoons dry white wine
• 1⁄2 teaspoon ground allspice
• 4  tablespoons white wine vinegar
• 2  tablespoons honey
• 1 -2  teaspoon kosher salt

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.