mustard recipes
here's a really delicious one courtesy of one of my favorite cookbooks "Better Than Storebought" byHelen Witty and Elizabeth Colchie. This book was published in the 70's and now you can find it on the web for over $100, used of course. Anyway their Green peppercorn mustard.
3 T mustard seeds
1/3 c. dry mustard
1/2 c. hot tap water1/2 white wine vinegar
1/2 c. dry white wine or dry white vermouth
pinch of cinnamon
1/2 t. dried tarragon, crubled
1/2 t. dill seed
2 t. kosher salt
pinch of ground cloves
1 t. honey
1 T green peppercorns (drained water-packed or freeze-dried. more if desired)
1. mix together the mustard seeds, dry mustard, water and vinegar let stand 3 hours or more
2. in small saucepan, bring to boil the wine, cinnamon, tarragon, dill seed, salt, and cloves, Strain into the mustard mixture and stir. Add hone and green peppercorns
3. Scrape into a food processor or blender and whirl to puree.
4. transfer to the top of double boiler over simmering water. Cook for 10 min. stirring often. It will thicken as it cools. Crush a few more peppercorns slightly and add for texture.
5. put into jar, cool and refrigerate.