Green Peppercorn and Shallot Mustard
Rate this recipe 0/5 (0 Votes)
- 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
Adapted from projects.washingtonpost.com
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.