Roasted Red Pepper Mustard
| Yield: | 3 Servings |
| Categories: | Spreads, Spices, Desserts |
| 1 1/2 | lb | Red bell peppers |
| 1/2 | c | Dry red wine |
| 10 | Drops hot pepper sauce | |
| 2 | md | Garlic cloves, halved |
| 1/4 | ts | Cayenne pepper |
| 1 | tb | Coarse kosher salt |
| 3/4 | c | Imported English-style dry mustard |
| 1 | ts | Crushed black peppercorns |
| 3/4 | ts | Crushed whole allspice |
| 1 1/4 | c | Boiling water |
| 2 | tb | Honey |
| 3/4 | c | Red wine vinegar |
| 1 1/2 | ts | Dried thyme, crumbled |
| 1/2 | c | Sherry vinegar |
| 3 | Bay leaves | |
| 3 | tb | Mustard seed |
| 3 | Fresh thyme sprigs | |
| 2/3 | c | Medium-dry Sherry |
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