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Pink Peppercorn Mustard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0579
Energy (kCal)2.4985
Carbohydrates (g)0.6851
Total fats (g)0.0826
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain. | 2. Mix in the wine and let soak for an hour. | 3. Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours. | 4. Spoon into small, sterilized jars with tight fitting lids to prevent drying out. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pink peppercorn 3 tablespoons - - - -
    white mustard seed 6 tablespoons - - - -
    white wine 4 tablespoons - - - -
    allspice 1/2 teaspoon ground 2.4985 0.6851 0.0579 0.0826
    white wine vinegar 4 tablespoons - - - -
    honey 2 tablespoons - - - -
    kosher salt 1 -2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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