Deseret News | Cracked Black Peppercorn Mustard

Cracked Black Peppercorn Mustard

Dips, Spreads & Sauces > Sauces >

Author: AP/Dave DeWitt and Nancy Gerlach, "The Spicy Food Lover's Bible"

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Ingredients

1/4 cup whole yellow mustard seeds
1/4 cup champagne vinegar
1/4 cup hot water
2 tablespoons coarsely cracked black peppercorns
1 teaspoon garlic powder
1/2 teaspoon salt

Directions

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 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. Makes 1/2 cup.