Prep time:

Cook time:

Total time:

Ingredients

  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon light brown sugar

Method

  1. Cover the mustard seeds with the wine and vinegar and set aside (with a lid on) at room temperature for two days.
  2. After two days, pour the engorged mustard seeds into a blender with the salt and sugar.
  3. Blend until the mustard gets to your desired consistency (we aim for a paste with whole seeds still visible).
  4. Place in an airtight container and keep it in the fridge (it may be sharp to start with but will mellow after a couple of days).