Pink Peppercorn Mustard

May 08, 2023May 8, 20230 1

Spicy and sweet Pink Peppercorn Mustard recipe

by The Chefin Condiment

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Pink Peppercorn Mustard is a unique and flavorful condiment that is perfect for adding some spice to your favorite dishes. This mustard is made with a combination of pink peppercorns, white mustard seeds, and other spices, giving it a sweet and spicy flavor that pairs well with meats, sandwiches, and more. It is easy to make and can be stored in the refrigerator for up to a month. Whether you use it as a marinade, sauce, or spread, this homemade mustard is sure to become a staple in your kitchen.

Instructions

1.	In a small frying pan, roast the pink peppercorns over medium heat for 1-2 minutes, until fragrant.
2.	In a spice grinder, grind the pink peppercorns and mustard seeds together until fine.
3.	In a small saucepan, stir together the ground spices, white wine, allspice, white wine vinegar, honey, and salt.
4.	Cook over low heat for 10-15 minutes, stirring occasionally, until thickened.
5.	Remove from heat and let cool.
6.	Transfer to a jar and refrigerate until ready for use.
7.

PROS

This homemade Pink Peppercorn Mustard is easy to make and adds a bold and unique flavor to any dish.

It is a healthier and more natural alternative to store-bought mustard, as it contains no preservatives or additives.

CONS

Since this mustard contains honey, it may not be suitable for vegans who avoid bee products.

It is also quite spicy, so those who are sensitive to heat may want to adjust the amount of pink peppercorns used.

HEALTH & BENEFITS

Mustard seeds contain antioxidants and anti-inflammatory properties that may help prevent cancer and reduce inflammation in the body.
Pink peppercorns also have anti-inflammatory and antimicrobial properties and are high in vitamin C and antioxidants.

	3 tablespoons pink peppercorns
	6 tablespoons white mustard seeds
	4 tablespoons dry white wine
	1/2 teaspoon ground allspice
	4 tablespoons white wine vinegar
	2 tablespoons honey
	1 -2 teaspoon kosher salt