INGREDIENTS

INSTRUCTIONS

In a small bowl, combine mustard seed and dry mustard. In a 1- to
2-quart non-aluminim pan, combine remaining ingredients. Simmer
uncovered, on medium heat until reduced by half, 10-15 minutes. Pour
the mixture into the mustard mixture.  Let mixture soak at room
temperature 24 to 48 hours, adding additional vinegar if neccesary in
order to maintain enough liquid to cover seeds.  Process the seeds and
mixture in a blender or food processor until  pureed to the texture you
like --this can take at least 3 or 4  minutes. Some prefer whole seeds
remaining, others a smooth paste.  The mixture will thicken
considerably upon standing.  If it gets too  thick after a few
days,stir in additional vinegar.  Scrape mustard into clean, dry jars;
cover tightly and age at least 3  days  Adapted from Gift Ideas from
the Kitchen  Posted to MM-Recipes Digest V4 #203 by BobbieB1@aol.com on
Aug 5, 1997

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