Ingredients
2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt
Preparation
In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
