Grainy Mustard 1 cup (250 ml) yellow mustard seeds 3 Tbs (45 ml) dry mustard 1 cup (250 ml) water 1/2 cup (125 ml) cider vinegar 1/2 cup (125 ml) dry white wine Salt to taste Grind the mustard seeds to the texture of coarse cornmeal in a spice grinder, electric blender, food processor, or mortar and pestle. Combine with the remaining ingredients in a non-reactive bowl and stir to combine. Let stand at room temperature for 2 hours and stir again. Cover and refrigerate until ready to use. Will keep, covered and refrigerated, for up to 4 weeks. Makes about 2 cups (500 ml).
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