Pink-peppercorn Mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Mc | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Black mustard seeds |
| 1/2 | c | Yellow mustard seed |
| 3/4 | c | White wine vinegar |
| 1/2 | c | Dry sherry |
| 2 | T | Pink peppercorns |
| 1/3 | c | Olive oil |
| 2 | t | Salt |
| 3 | T | Fresh tarragon, chopped |
INSTRUCTIONS
in nonreactive container, combine mustard seeds with alchol and vinegar. Let sit 40 hours. Check periodicallly to make sure seeds are covered by liquid; add more if necessary. 2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process untill seeds become creamy, 4-6 minutes. Recipe By : Martha Sewart Living 11/96 Posted to MC-Recipe Digest V1 #308 Date: Wed, 20 Nov 1996 09:05:29 -0700 (MST) From: "Meg Lamey meglamey@unm.edu" <meglamey@unm.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 1125
Calories From Fat: 786
Total Fat: 91.3g
Cholesterol: 0mg
Sodium: 4676.8mg
Potassium: 1093.6mg
Carbohydrates: 41.5g
Fiber: 7.2g
Sugar: 3.4g
Protein: 16.7g