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

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4.67 from 3 votes

Fresh Pink Peppercorn Mustard

Recipe Category: Condiments
All Rights Reserved: An original recipe from Lavender and Lime


  • 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
  • Seal and refrigerate and use as needed

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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:

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