2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight.
Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. PurÃ©e until smooth. You can use mustard immediately. It will keep up to 3 months in the refrigerator.
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