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The Washington Post

Green Peppercorn and Shallot Mustard

Green Peppercorn and Shallot Mustard 8.000
May 23, 2007

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.


Servings: 8

Yield: Makes about 1 1/4 cups

Ingredients
  • 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

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Directions

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.

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Recipe Source

From food writer Tony Rosenfeld.

Tested by Hal Mehlman.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 34


% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 499mg 21%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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