Ingredients
- 1/3 cup yellow mustard seeds
- 2 tablespoons brown mustard seeds
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine
- 1/2 teaspoon salt
Instructions
- In a non-metallic bowl, combine yellow and brown mustard seeds, white wine vinegar, dry white wine, and salt. Stir well.
- Cover the bowl with plastic wrap and let the mixture sit at room temperature for 1 to 2 days to soften the seeds.
- Transfer the soaked mustard seeds and liquid to a blender or food processor. Blend until you reach your desired consistency, whether smooth or slightly grainy.
- Transfer the mustard to a clean jar with a tight-fitting lid. Refrigerate for at least 1 day before using to allow the flavors to meld.