Cracked Black Peppercorn Mustard

Name: Cracked Black Peppercorn Mustard
Ingredients: ¼ cup whole yellow mustard seeds; ¼ cup champagne vinegar; ¼ cup hot water; 2 tablespoons coarsely cracked black pepper corns; 1 teaspoon garlic powder; ½ teaspoon salt

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The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

This is a quick, easy-to-prepare mustard with a distinctive peppercorn flavor. Its assertive flavor is excellent on dark breads and with smoked meats, and makes a perfect coating for steaks or burgers before grilling. Add a little of this mustard to beef gravy for an added flavor dimension.

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegetarian

Equipmentblender, spice grinder

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy, savory, tart

Type of DishCondiments

Ingredients

¼ cup whole yellow mustard seeds
¼ cup champagne vinegar
¼ cup hot water
2 tablespoons coarsely cracked black peppercorns
1 teaspoon garlic powder
½ teaspoon salt

Instructions

Place the mustard seeds in a spice mill or coffee grinder and process until finely ground.
Combine the mustard and vinegar in a bowl and stir to mix. Allow the mixture to sit for 15 minutes.
Place all of the ingredients in a blender or food processor and process until smooth.
Spoon the mustard into a sterilized jar, cover, and refrigerate for 1 week before using.
Mustard will keep in the refrigerator, covered, for up to 6 months after opening.