PINK-PEPPERCORN MUSTARD

1/4 cup black mustard seeds
1/2 cup yellow mustard seed
3/4 cup white wine vinegar
1/2 cup dry sherry
1/3 cup olive oil
3 tablespoons chopped fresh tarragon
2 tablespoons pink peppercorns
2 teaspoons salt

In nonreactive container, combine mustard seeds with vinegar and sherry. Let sit 40 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.

Transfer seeds and liquid to a food processor. Add olive oil, tarragon, peppercorns and salt. Process until seeds become creamy, 4-6 minutes.

Source: Martha Stewart Living magazine, November, 1996

Category:  Toppings, Assorted
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