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Pink Peppercorn Mustard:

condiments

1 for green, white wine
1 vinegar for the balsamic and
1 add 3 tbsp. chopped fresh
1 tarragon

1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. 2. Transfer seeds and liquid to food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns From: Judy Howle Date: 05 Aug 97 Chile-Heads List Ä

Yield: 1 servings

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