GREEN PEPPERCORN MUSTARD

      Title: GREEN PEPPERCORN MUSTARD
  Categories: Condiments
       Yield: 1 Cup
  
       3 tb Mustard seeds
     1/3 c  Dry mustard, preferably
            -imported
     1/2 c  Hot tap water
     1/2 c  White wine vinegar
     1/2 c  Dry white wine or dry
            -white vermouth
            Big pinch of cinnamon
     1/2 ts Dried tarragon, crumbled
     1/2 ts Dill seed
       2 ts Coarse (kosher) salt
            Big pinch of ground cloves
       1 ts Honey
       1 tb Green peppercorns (drained
            -water-packed or freeze
            -dried)
  
   1.  Combine the mustard seeds, dry mustard, water, and vinegar in a
   bowl and let stand for at least 3 hours. 2. 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. 3.  Scape into a food processor or
   blender and whirl to a puree. 4. Transfer to the top of a double
   boiler 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). Crush a few more peppercorns slightly
   and add, if you like texture and a little more bite. 5.  Scrape into
   a jar, cool, and refrigerate. Keeps indefinitely. Makes about 1 cup
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