Start with a mustard seed base – then add flavor combinations as desired for specialty mustards.
Mustard Base – soak mustard seeds for about 24 to 48 hours before working with them.
3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds (the brown seeds give it a spicy ‘bite’ – similar to horseradish)
1/3 cup drinking-quality white wine (I used a Riesling for this recipe)
1/3 cup white wine vinegar
Add brown sugar or honey (to taste) to cut the bite.
Put all of the mustard seeds and liquid in a food processor with very sharp blades. It will take a while to break up the seeds – but the the smell as it goes along is wonderful! As the seeds are broken up in the blending process, the liquid is absorbed and the mixture begins to thicken.
Flavor combinations in this batch; Rosemary / Thyme, Caraway, Tangerine / Habanero