1/2 cupmustard seedsyellow or blend of brown and yellow
3/4 cupwhite wine, dry
1/2 cupwater
1/4 cupwhite wine vinegar
2 Tbldry mustard
1 1/2 tsponion powder
1/2 tspsalt
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Instructions
Soak the mustard seeds: Combine all ingredients in a pint jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
Blend the mustard until desired level of smoothness.
Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently (don’t let it stick, it can burn easily). Cook until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.