Recipe Archives->Preserving->Whole Seed Mustard

WHOLE-SEED MUSTARD

1/2 cup whole brown mustard seed
3/4 cup dry wine
1 cup dry mustard
1/4 cup honey 
1/4 tsp salt

Combine seed and wine in a bowl and let stand 3 hours.  Transfer
the mixture to a food processor or blender and blend to the desired
texture.  Add dry mustard, honey and salt.  Blend well.  Jar and
seal.  Age 2 to 8 weeks, then refrigerate.

Printable version: whole-seed-mustard.txt.