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Ingredients
- 2 ts Whole coriander seeds
- 1/4 c Whole yellow mustard seeds
- 1/4 c Whole black mustard seeds
- 1/4 c Dry powdered mustard
- 3/4 c Cold water
- 3 Cloves garlic; peeled and chopped
- 1 sm Onion; peeled & chopped
- 3 sm Jalpeno peppers; seeded
- 1/4 c Cider vinegar
- 1/4 c Dry white wine
Preparation
Step 1
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Makes about 1 pint.