Ingredients

• For Pink Peppercorn Mustard

  • 1/2 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 cup dark beer
  • 1 1/4 cups white-wine vinegar
  • 1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground mace
  • 1/4 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1/2 cup dry red wine
  • 1 cup red-wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 tablespoon dried marjoram
  • 1/4 cup yellow mustard seeds
  • 1/4 cup black mustard seeds
  • 1/2 cup dry sherry
  • 3/4 cup balsamic vinegar
  • 2 tablespoons green peppercorns
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 1/4 cup yellow mustard seeds
  • 1/4 cup black mustard seeds
  • 1/2 cup dry sherry
  • 1 1/4 cups white-wine vinegar
  • 2 tablespoons pink peppercorns
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh tarragon
  • 2 teaspoons salt