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This recipe for fresh pink peppercorn mustard came about when I was testing Mariana’s recipe in the Taste magazine (July 2014, page 90) which did not work. I am loathe to throw anything away and so used up what I had made. My next batch is reminiscent of the freshly pumped mustards we have tasted at the Maille boutique in Paris. Head straight on to the recipe ♥
I cannot tell you when my love affair with mustard began. We always had a small variety of mustards in the house which included hot English, Dijon and wholegrain mustards without fail. I was not a huge fan of this condiment until my grandfather took me shopping in Sydney. He purchased a number of jars to add to the pantry. The shelves already had a few varieties I had not…
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