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.

34 calories, 2g fat, n/a saturated fat, n/a cholesterol, 499mg sodium, 2g carbohydrates, n/a dietary fiber, n/a sugar, 2g protein.