Instructions: Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns for green, white wine vinegar for the balsamic and add 3 tbsp. chopped fresh tarragon.

1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.

2. Transfer seeds and liquid to food processor. Add remaining ingredients.

Process until seeds become creamy, 4 to 6 minutes.

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