Slightly softer in texture and milder in flavor than black peppercorns, green peppercorns add a nice, crunchy edge to this mustard. You can lower the amount or omit them if you're not a big pepper fan. This can refrigerated for up to 3 days.
Yield: Makes about 1 1/4 cups
- 1 cup whole-grain mustard
- 2 tablespoons finely minced shallot (from 1 small shallot)
- 1 1/2 tablespoons brined green peppercorns, drained and rinsed well
- 2 teaspoons finely chopped thyme leaves
Combine the ingredients in a small bowl and mix well. Transfer to a container with a tight-fitting lid and refrigerate until ready to serve.
From food writer Tony Rosenfeld.
Tested by Hal Mehlman.
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