1/4 Cup black mustard seeds
1/4 Cup yellow mustard seeds
1/2 Cup dry sherry
1 Cup balsamic vinegar or white wine vinegar
2 Tbsp pink peppercorns or green peppercorns
1/3 Cup extra virgin olive oil
2 tsp salt
1 Tbsp Tarragon (optional)


Another gourmet mustard – that is as flavorful as it is fun to make!  This recipe can use green or pink peppercorns, with some alternative ingredients noted as well.

  1. In a glass container, combine mustard seeds with sherry and vinegar.  Allow to sit 48  hours with the liquid covering the mustard seeds.
  2. Transfer the seeds and liquid to a food processor (or blender) and combine with the remaining ingredients.  Process until mixture becomes creamy, 4-6 minutes. Adjust seasonings to taste.
  3. Store mustard in an airtight container in the refrigerator for at least 1 week (up to one month) before serving, allowing the flavors to develop.

Makes a nice gift for anyone who appreciates splendid flavors.  Keeps up to 1 month.

Cuisines: ,

2 Responses to Green or Pink Peppercorn Mustard

  1. Erin says:

    Would this mustard recipe be suitable for water bath canning?

  2. amy says:

    HI Erin! I’m not sure if it would be worth the extra hassle. I think I would use the recipe as is.

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