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1 tablespoon yellow mustard seed
1/4 tablespoon dry mustard
1 tablespoon water
2 tablespoons white wine
1/8 teaspoon salt
1 Pinch ground turmeric
2 tablespoons red wine vinegar
1/2 cup honey
Grind the mustard seed to a fine consistency. Mix the ground seed with the
dry mustard and water in a small bowl, cover with plastic wrap, and set aside for 2 hours. Combine the mixture with the wine, salt, turmeric, and
vinegar in a blender or mini-food processor. Puree until smooth, then return
the puree to the bowl and mix in the honey. The mustard should be ready to
use immediately, with a refrigerator shelf life of 3 months.
YIELD: about 1 cup
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