Title: Pink Peppercorn Mustard:
Categories: Condiment
Yield: 1 Servings

		For green, white wine
		Vinegar for the balsamic and
		Add 3 tbsp. chopped fresh
		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

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