📝 About This Recipe
This sophisticated condiment bridges the gap between the rustic charm of French country kitchens and modern haute cuisine. Featuring the bright, floral heat of brined green peppercorns melded with the sharp tang of yellow and brown mustard seeds, it offers a complex flavor profile that is far superior to store-bought varieties. The addition of dry vermouth and honey creates a velvety finish that makes this mustard an indispensable companion for charcuterie and roasted meats.
🥗 Ingredients
The Seed Base
- 1/2 cups Yellow mustard seeds (provides the foundational 'snap')
- 1/4 cups Brown mustard seeds (adds deeper heat and pungency)
- 2 tablespoons Dry mustard powder (acts as a binder and intensifier)
The Infusion Liquid
- 1/2 cups White wine vinegar (high quality, at least 5% acidity)
- 1/2 cups Dry white vermouth (adds botanical complexity)
- 1/4 cups Water (filtered)
Flavoring & Aromatics
- 3 tablespoons Green peppercorns in brine (drained and divided)
- 1 small Shallot (very finely minced)
- 1 tablespoon Wildflower honey (to balance the acidity)
- 1 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Turmeric powder (for a vibrant golden hue)
- 1 teaspoon Fresh tarragon (finely minced)
👨🍳 Instructions
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1
In a non-reactive glass bowl or wide-mouth mason jar, combine the yellow mustard seeds, brown mustard seeds, and dry mustard powder.
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2
Pour the white wine vinegar, dry vermouth, and filtered water over the seeds. Stir well to ensure all seeds are submerged.
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3
Cover the container loosely with a clean cloth or lid and let it sit at room temperature for 24 to 48 hours. The seeds will absorb the liquid and swell significantly.
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4
Once the soaking period is complete, transfer the mixture (including any remaining liquid) into a food processor or high-speed blender.
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5
Add the sea salt, honey, turmeric, and minced shallots to the blender.
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6
Pulse the mixture several times. For a coarse, 'Old World' texture, blend for only 30-45 seconds. For a smoother consistency, blend for 2-3 minutes until creamy.
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7
Add 2 tablespoons of the drained green peppercorns to the blender and pulse 3-4 more times. You want to break them apart without completely pulverizing them.
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8
Transfer the mustard mixture into a small saucepan over very low heat.
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9
Whisk constantly for 5-8 minutes. This 'cooking' step tempers the raw bitterness of the seeds and helps the flavors meld. Do not let it boil.
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10
Remove from heat and fold in the remaining 1 tablespoon of whole green peppercorns and the fresh minced tarragon.
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11
Transfer the hot mustard into sterilized glass jars, leaving 1/4 inch of headspace.
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12
Allow the jars to cool completely at room temperature before sealing and moving to the refrigerator.
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13
Wait at least 2-3 days before tasting. Freshly made mustard is often quite bitter; the flavors need time to mellow and develop in the fridge.
💡 Chef's Tips
Always use a glass or ceramic bowl for soaking, as the vinegar can react with metal and leave a metallic aftertaste. If the mustard is too thick after blending, add a teaspoon of water or vinegar at a time until the desired consistency is reached. For a spicier mustard, use more brown seeds; for a milder version, stick primarily to yellow seeds. Don't skip the resting period in the fridge; this is where the chemical reaction that causes 'bitterness' settles into 'brightness.' If you prefer a darker mustard, substitute the white wine vinegar with malt vinegar or apple cider vinegar.
🍽️ Serving Suggestions
Slather generously onto a warm baguette with slices of leftover roast beef or prime rib. Whisk a tablespoon into a classic vinaigrette for a peppery kick in your salad dressings. Serve alongside a rich charcuterie board featuring pâté, cornichons, and aged cheddar. Use as a crust for roasted rack of lamb by mixing it with breadcrumbs and herbs. Stir into a cream sauce for pan-seared chicken or pork chops to add instant depth.