- 1). Grind the mustard seeds in a mortar and pestle until coarse and broken. Place them in a bowl with the dry mustard and coarse salt.
- 2). Pour the white wine vinegar and water over the mustard seed-salt mixture. Mix well, cover and place the mustard in the refrigerator.
- 3). Steep the mustard for 12 hours before serving. Place it in a nonreactive food-storage container and store in the refrigerator for up to three months for best results.
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