Asia
Green Peppercorn Mustard
Green peppercorns are the fresh fruit of a tropical vine native to India. (When dried, they become black peppercorns; when peeled and dried, they become white peppercorns.) They possess not just heat, but a fruity herbal quality that endears them to chefs from Penang to Paris. Sometimes you can find them fresh or frozen in Southeast Asian markets. Otherwise, look for them freeze-dried or packed in water or brine in jars.
Green Peppercorn Mustard
Recipe Notes
- Yield: Makes 2/3 cup
Ingredients
- 3 tablespoons yellow mustard seeds
- 1/3 cup mustard powder
- 1/2 cup white wine vinegar
- 1/2 cup dry white wine
- 3 tablespoons green peppercorns, drained if water-packed
- 2 teaspoons honey
- 1 teaspoon coarse salt (sea or kosher), or to taste
Recipe Steps
Step 1: Combine all the ingredients in a small nonreactive saucepan and stir until the mustard powder is dissolved. Let stand for 1 hour at room temperature.
Step 2: Bring to a boil over high heat, then reduce the heat to low and gently simmer, covered, until the mustard seeds and peppercorns are semi-soft, 30 to 45 minutes. Stir often and add water as needed to keep the mustard seeds and peppercorns from drying out.
Step 3: Transfer the mixture to a spice mill or food processor with a small work bowl and purée to a coarse paste. Don’t worry if the mixture isn’t as thick as commercial mustard; it will thicken on cooling. Transfer the mustard to a glass jar, cool to room temperature, cover, and refrigerate. The mustard will keep for several weeks.
Recipe Tips
Try this: Use as you would any mustard, keeping in mind the special affinity green peppercorns have for grilled chicken, tuna, and beef.
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