Fresh Pink Peppercorn Mustard
Makes enough for: 1 batch mustard
Ingredients
- 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
Method
- 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