Pink-Peppercorn Mustard
| Yield: | 1 Servings |
| Categories: | Condiments |
| 1/4 | c | Black mustard seeds |
| 1/2 | c | Yellow mustard seed |
| 3/4 | c | White wine vinegar |
| 1/2 | c | Dry sherry |
| 2 | tb | Pink peppercorns |
| 1/3 | c | Olive oil |
| 2 | ts | Salt |
| 3 | tb | Fresh tarragon; chopped |
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| Yield: | 1 Servings |
| Categories: | Condiments |
| 1/4 | c | Black mustard seeds |
| 1/2 | c | Yellow mustard seed |
| 3/4 | c | White wine vinegar |
| 1/2 | c | Dry sherry |
| 2 | tb | Pink peppercorns |
| 1/3 | c | Olive oil |
| 2 | ts | Salt |
| 3 | tb | Fresh tarragon; chopped |