Green Peppercorn and Shallot Mustard

The Washington Post, May 23, 2007

Course: Condiment
Features: Fast

Summary:

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.

Makes about 1 1/4 cups (8 servings)

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

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.

Recipe Source:

From food writer Tony Rosenfeld.

Tested by Hal Mehlman for The Washington Post.
E-mail the Food Section with recipe questions.

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Nutrition Facts
Information per serving
Calories: 34
% Daily Values*
Total Fat: 2g	3
Saturated Fat: n/a	0
Cholesterol: n/a	0
Sodium: 499mg	21
Total Carbohydrates: 2g	1
Dietary Fiber: n/a	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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