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1 c White mustard seeds
2 c Champagne vinegar
Place mustard seeds in a glass jar. Warm vinegar gently in small
saucepan, pour over mustard seeds, seal; stand in a cool, dark place.
Allow to steep for 2 weeks. Blend mustard in a food processor until
smooth, or pound using a mortar and pestle, sieve mustard. Pour into
sterilised jars, seal; refrigerate until required.
Makes about 1 1/2 cups.
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