This recipe for fresh pink peppercorn mustard came about when I was testing Mariana’s recipe in the Taste magazine (July 2014, page 90) which did not work. I am loathe to throw anything away and so used up what I had made. My next batch is reminiscent of the freshly pumped mustards we have tasted at the Maille boutique in Paris. Head straight on to the recipe ♥
I cannot tell you when my love affair with mustard began. We always had a small variety of mustards in the house which included hot English, Dijon and wholegrain mustards without fail. I was not a huge fan of this condiment until my grandfather took me shopping in Sydney. He purchased a number of jars to add to the pantry. The shelves already had a few varieties I had not heard of, and now I could try loads more. It was amazing how each mustard brought something unique to the table. Since then, my collection has grown and grown with my favourite brand being Maille. Dave and I had a morning in Paris during the Air France strike last year, and we did two things before leaving for Munich. We went to the Eiffel Tower which was amazing, and not crowded so we could stand underneath the structure and just gaze at its enormity without being jostled. We also went to the Maille boutique store in place de la Madeleine. We left with a few jars and having loved the tasting experience as much as the shopping itself. This year April we had more time in Paris and our trip included a visit to the store for more trying and spending. I made a note of the prices and as the mustard costs the same at Charles de Gaulle, we left the airport for home in September with another jar. Mustard tasting is an art, and fresh mustard is slightly stronger and sharper than the ones we purchase in jars. I have used this fresh pink peppercorn mustard with honey, olive oil and sherry vinegar to marinade chicken which we then cooked on the braai. I have also made some small jars to add to the Christmas table for take home edible gifts.
Fresh Pink Peppercorn Mustard
- 125 g mustard seeds
- 25 g pink peppercorns
- 5 g fine salt
- 5 g fructose
- 180 mls rosé wine
- 95 mls raspberry vinegar
- 250 mls canola oil
- Place the mustard seeds, peppercorns, salt and fructose into a food processor
- Pulse until the mustard seeds are broken up
- Add the wine and the vinegar and leave to infuse for an hour
- Slowly add the oil while blending on a medium speed
- Continue blending until the mustard thickens
- Leave to infuse overnight
- Place into a sterilized glass jar
- Seal and refrigerate and use as needed
Click on the links for conversions and notes.
Blog-checking lines: For the month of December Jenni from The Gingered whisk challenged us to make our own condiments. Ketchup, Mayo, hot sauce… nothing is too challenging for the daring cooks
What I blogged December 14:
- one year ago – The Cairo Affair
- three years ago – In My Kitchen
- four years ago – Spicy Chicken Livers
- five years ago – Marrow And Sun Dried Tomato Tapenade Pasta
42 thoughts on “Fresh Pink Peppercorn Mustard”
Oooh, I love this! I was only thinking yesterday about making my own mustard for Christmas. This looks like a good place to start.
Hope you give this a go Dannii 🙂
I’m a food wimp and have never even tried mustard. And you are making me rethink that policy. I need to try this. Usually if a recipes calls for mustard I skip it, but I think if I made it myself, that would change my perspective….and I always think of having faith like a mustard seed……
You could have your own jar of faith in the fridge Laura 🙂
I’ve never thought about making my own mustard, this sounds brilliant.
Hope you decide to make some now 🙂
Im with you Tandy! Im not a huge fan of mustard either, but I bet this homemade mustard is delicious! Also, Im super envious you got to visit Paris!
Paris is an amazing city, and I hope you get to visit one day 🙂
Tandy – this is so cool – I’ve never ever thought to make my own mustard – this is fantastic! Thanks so much!
My pleasure Shashi 🙂
Mustard is my favorite condiment and I’m sure your homemade mustard is delicious.
Thank you Karen 🙂
Wow..homemade mustard. This recipe is perfect for me. I was looking for this recipe. Thanks for sharing it dear. Love the flavors combination in it. 🙂
Thank you so much Ritu 🙂
What a great idea! I’ve never thought to make my own mustard. Love the pink peppercorns in there.
Thanks Pam, I had an excess of them when I made this 🙂
Mustard is such a fun condiment to work with and to cook with. So I am so loving your recipe on how to make it. I may have to try this out.
Kia / house of KTS
Hope you do Kia 🙂
I love mustard too…. this is a very clever recipe, Tandy x
Thanks Liz xx
Yum!! This looks so good! I love mustard. It’s just so light and flavorful and versatile! It’s my fave 🙂
Mustard is so versatile indeed Cailee 🙂
My good friend makes his own mustard too! Never realised it made that much of a difference until I tried his- beautiful flavour! Will definitely give this pretty pink peppercorn version a go. Sounds just like the perfect Christmas gift too!
Thanks Shu, I hope you like this as much as we do 🙂
I would love to make this for Christmas Hamper Gifts!
What a fabulous recipe. I will let you know how I go.
Thanks so much for sharing,
Hope you manage to get it done in time Julie 🙂
OMG! This is awesome, I entered a competition to win a truck load of mustard for Christmas, sorted now tho, I can make my own. 🙂
I would love to win a truck load of mustard 🙂
Lovely mustard! Thanks for cooking along with us this month!
Thank you Jenni 🙂
I love home made mustards like this and if I buy bought, it’s usually Maille. We were lucky enough to have a truffle one too. This pink peppercorn one sounds divine 😀
The truffle one is amazing!
So very cool that you made your own mustard! Looks great and I prefer finer mustards too.
Thanks Evelyne 🙂
Hi Tandy, this is special I never thought about making my own mustard before, looks delicious!
Thanks Cheri 🙂
This sounds delicious. My dad introduced me to mustard many years ago when we used to have Christmas ham and cheese sandwiches over the summer, smeared with French Mustard. I have been outside Maille but had no time to go in. Next time!
You will have to go back to Paris, just for that!
Such a lovely recipe Tandy.
Have a beautiful weekend.
🙂 Mandy xo
thank you Mandy xox