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Black Pepper Mustard

3 tb Yellow mustard seed
1 tb White wine vinegar
1 1/2 tb Water
1/4 ts Salt
1/4 ts Freshly ground black pepper


Coarsely grind the mustard seed. Transfer to a small bowl, add all the remaining ingredients, and mix thoroughly with a fork. Cover with plastic wrap and set aside for 2 hours. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.


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