Green Peppercorn Mustard

Directions:

Combine the mustard seeds, dry mustard, water and vinegar in a bowl and let stand for at least three hours.

In a small saucepan, bring to a boil the wine or vermouth, cinnamon, tarragon, dill seed, salt and cloves. Strain into the mustard mixture and stir. Add the honey and green peppercorns.

Using an immersion blender, puree the mixture. Transfer the mixture to the top of a double boiler set over simmering water. Cook for about 10 minutes, stirring often.

The mixture should be a bit softer than finished mustard, as it will thicken as it cools. Even then, it will be more runny than store-bought mustard. If you prefer a coarser mixture, crush a few peppercorns slightly and add to mustard.