This mustard can be slathered on sausages, pates, sandwiches or anywhere a delicious pop of flavor is desired. Yield: about 3 cups
¼ cup black mustard seed
½ cup yellow mustard seed
1 large garlic clove
¼ teaspoon caraway seed
½ tablespoon black peppercorn
½ tablespoon white peppercorn
⅔ cup apple cider vinegar
¼ cup Abraxas or other dry aromatic white wine
1 cup water
¼ cup sugar
1 tablespoon kosher salt
1. Mix all ingredients together in a sealable non-reactive container. Cover and let sit at room temperature for 4 weeks.
2. Strain seeds through a fine strainer and reserve liquid.
3. Puree soaked seeds in food processor with only as much liquid as necessary to reach desired loose paste consistency. Place in a clean jar and seal. Store in refrigerator for up to 3 months.
4. Reserve leftover soaking liquid in the refrigerator for future batches.