Fresh Pink Peppercorn Mustard

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
Fresh Pink Peppercorn Mustard

Print Recipe
4.67 from 3 votes

Mustard

Ingredients

  • 125 g mustard seeds
  • 25 g pink peppercorns
  • 5 g fine salt
  • 5 g sugar - I used fructose
  • 180 mls rosé wine
  • 95 mls raspberry vinegar
  • 250 mls canola oil

Instructions

  • Place the mustard seeds, peppercorns, salt and sugar 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
  • 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:

Lavender and Lime Signature

Top of Page

41 thoughts on “Fresh Pink Peppercorn Mustard

  1. 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……

  2. 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!

  3. 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. 🙂

  4. Yum!! This looks so good! I love mustard. It’s just so light and flavorful and versatile! It’s my fave 🙂


  5. 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!


  6. YUM!!
    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,
    Kind Regards
    Julie
    Gourmet Getaways

  7. So very cool that you made your own mustard! Looks great and I prefer finer mustards too.

I would ♥ to hear from you (comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.