1. Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days. 2. Transfer mustard seeds and liquid to jar of a blender. 3. Add mustard powder, salt and honey. 4. Puree until a coarse paste forms, but whole seeds still remain. 5. Transfer to an airtight container and let rest in refrigerator for 2 days before use. ---------------------------------------------------------------------------
Ingredients
