Recipe by chef Bruce Naftaly of Le Gourmand Restaurant in Seattle, WA. Recipe appeared in Northwest Palate magazine, May/June 2003.
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1/4 cup dry yellow mustard seeds
In a heavy non-aluminum pan, bring the mustard seeds to a boil in the cold water. Simmer for 5 minutes to remove bitterness; then strain, discarding water. Lightly rinse the mustard seeds with cold water.
Put the strained and rinsed mustard seeds in a food processor. Add shallot, garlic, parsley, peppercorns, juniper berries, marjoram, tarragon, olive oil, and balsamic vinegar; puree until smooth. If the mixture is too thick, add additional olive oil. Season to taste with salt. Serve at room temperature.
Yields approximately 3 cups.