1. In a small bowl, combine mustard seed and dry mustard; set aside. 2. In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. 3. Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes). 4. The mixture will thicken upon standing. 5. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days. ---------------------------------------------------------------------------
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