Champagne Mustard

• 1 cup white mustard seeds
• 2 cups champagne vinegar

1. Place mustard seeds in a glass jar.
2. Warm vinegar gently in small saucepan, pour over mustard seeds.
3. Seal, stand in a cool, dark place.
4. Allow to steep for 2 weeks.
5. Blend mustard in a food processor until smooth or pound using a mortar and pestle; sieve mustard.
6. Pour into sterilised jars; seal.
7. Refrigerate until required.

white mustard seeds, champagne vinegar

Taken from www.foodgeeks.com/recipes/5669 (may not work)