Cabernet Peppercorn Mustard – a delicious recipe with glass, fork, yellow mustard, mustard seeds, flour, freshly cracked black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Combine the dry ingredients into your mixing vessel - stir a few times to combine. Where I've given ranges, add the smaller quantity - the rest will be reserved for getting the texture you want after the liquid has been added.", "Add 2 tbsp of red wine and 1 tbsp of vinegar. Mix well. Depending on your desired consistency of mustard, continue adding mustard powder and wine (I usually aim for the consistency of a grainy dijon mustard).", "Once you've gotten the consistency you desire, carefully spoon mustard into sterilized jar. Wipe off rim, and seal jar. Mustard is incredibly strong when first mixed with liquid, and it mellows over time. Let the mustard sit in a cool, dark place for 2 weeks before you try it. If it's too spicy for you, let it sit for another week. If it's just right, put mustard in the refrigerator (cooling halts the ""mellowing"" process). I've kept mustards in the fridge for several months successfully."]
83
kcal
Calories
4
g
Fat
9
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sterilized 4 oz jar (with lid), 1 small plastic or glass cup/bowl to mix mustard, 1 plastic spoon or fork, 3-4 tablespoons yellow mustard powder, and more.
Yes, Cabernet Peppercorn Mustard falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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