1 c yellow mustard seeds
3 T dry mustard
1 c water
1/2 c apple cider vinegar
1/2 c dry white wine
Grind the yellow mustard seeds in a blender, until about the texture of coarse cornmeal. Remove to a bowl. Add the rest of the ingredients and stir well to combine, then let stand for 2 hours. Then stir well again. Season with salt and ground black pepper to taste. Cover and refrigerate until ready to use. Makes 1 pint dijon mustard. The mustard will mellow with age.
