Homemade Mustard

Homemade Mustard

Ingredients

3 Tbsp. Yellow Mustard Seeds

2 ½ Tbsp. Brown Mustard Seeds

1/3 c. White Wine

½ c. White Wine Vinegar

1 Shallot, minced

Pinch Ground Allspice

¾ tsp. Salt

¼ tsp. Pepper

Instructions

In a non-reactive bowl (glass works best), combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in a non-reactive container in the refrigerator for up to 2 weeks.