Recipe - Pink-Peppercorn Mustard

One fourth cup Black mustard seeds
One half cup Yellow mustard seed
Three fourths cup White wine vinegar
One half cup Dry sherry
2 tablespoon Pink peppercorns
1/3 cup Olive oil
2 teaspoon Salt
3 tablespoon Fresh tarragon; chopped

1. in nonreactive container, combine mustard seeds with alchol and
vinegar. Let sit 40 hours. Check periodicallly to make sure seeds are
covered by liquid; add more if necessary.
2. Transfer seeds and liquid to a food processor. Add remaining
ingredients. Process untill seeds become creamy, 46 minutes.
Recipe By : Martha Sewart Living 11/96

Posted to MCRecipe Digest V1 #308

Date: Wed, 20 Nov 1996 09:05:29 0700 (MST)

From: "Meg Lamey meglamey@unm.edu" meglamey@unm.edu