Grainy Spicy Mustard

Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 2
 

Ingredients:

2/3 cup dry white wine
1/3 cup cider vinegar
1/2 cup water
1 tablespoon honey
1 teaspoon salt
2 tablespoons pickling spice
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
 

Preparation:

Spices: peppercorns, star anise, fennel, caraway or dill seeds Simmer everything except the mustard seed in a covered saucepan for 5 minutes. Remove spices and add mustard. Let steep 1 hour. Transfer to a blender and grind until thick. Add more water gradually, blendding until fairly smooth and thick. Thin with more water or wine, if necessary after cooling. Put into a jar and it will keep indefinitely in the fridge (may well keep out of fridge too, but no personal experience) Notes: This take a blender with some heart to it. I find the grainy a little too grainy for my taste, and grind half of the mustard first to get a smoother product. You can get brown mustard seeds at Indian groceries; the brown keeps its mustard fire longer than the yellow stuff. The mustard will mellow with age.