1 cup yellow or brown mustard seeds, or a blend of the two
1 1/2 cups dry white wine
1 cup water
1/2 cup white wine vinegar
1/4 cup dry mustard
1 tablespoon onion powder
1 teaspoon salt
When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
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