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Cracked Black Peppercorn Mustard

Source of Recipe


From "The Spicy Food Lover's Bible" by Dave Dewitt






List of Ingredients



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






Instructions



1. 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.
   
   
2. Place all the ingredients in a blender or food processor and process until smooth.
   
   
3. 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.