Pink Peppercorn Mustard Recipes

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HOMEMADE MUSTARDS



Homemade Mustards image

All of these mustards are made the same way; just substitute the ingredients you like best.

Provided by Martha Stewart

Yield About 3 cups

Number Of Ingredients 26

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

Steps:

  • 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.

PINK PEPPERCORN MUSTARD



Pink Peppercorn Mustard image

Make your own mustard! It's easy! This is a mild mustard great on sandwiches, as a crust for roasted meats, or in salad dressings. From "The Great British Kitchen" by The British Food Trust.

Provided by threeovens

Categories     European

Time P1D

Yield 8 oz, 32 serving(s)

Number Of Ingredients 7

3 tablespoons pink peppercorns
6 tablespoons white mustard seeds
4 tablespoons dry white wine
1/2 teaspoon ground allspice
4 tablespoons white wine vinegar
2 tablespoons honey
1 -2 teaspoon kosher salt

Steps:

  • Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
  • Mix in the wine and let soak for an hour.
  • Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
  • Spoon into small, sterilized jars with tight fitting lids to prevent drying out.

Nutrition Facts : Calories 11.6, Fat 0.4, Sodium 54.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.3

MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE



Mixed Greens with Pink Peppercorn Vinaigrette image

Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons whole pink peppercorns
1/2 cup extra-virgin olive oil
6 cups assorted baby greens
Salt and freshly ground black pepper

Steps:

  • Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.

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