INGREDIENTS

INSTRUCTIONS

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.  YIELD: 1/2 cup  NOTES :
This recipe yields a mustard of medium consistency; if you  prefer a
very coarse stone-ground consistency, whisk the mustard  mixture and
the remaining ingredients together rather than pureeing.  Posted to
EAT-L Digest 09 Jan 97  Recipe by: Homemade in the Kitchen  From:  
Sean Coate <swcoate@PEGANET.COM>  Date:    Fri, 10 Jan 1997 15:59:06
-0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 99
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 679.7mg
Potassium: 161mg
Carbohydrates: 6.7g
Fiber: 1.8g
Sugar: 1.1g
Protein: 3.7g