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2 tb Yellow mustard seed
1/2 tb Dry mustard
2 tb Water
2 tb White wine
2 tb White wine vinegar
1/4 ts Salt
1/8 ts Ground turmeric
Grind the mustard seed to a fine consistency. Mix the ground mustard with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.
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