Cracked Black Peppercorn Mustard
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
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.
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
- 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
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.
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