Mustard

• 3 tablespoons yellow mustard seeds
• 2 12 tablespoons brown mustard seeds
• 13 cup drinking-quality white wine
• 13 cup white wine vinegar
• 1 shallot, minced (about 2 tablespoons)
• 1 pinch ground allspice
• 34 teaspoon salt
• 14 teaspoon white pepper

1. In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
2. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth.
3. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

yellow mustard seeds, brown mustard seeds, drinkingquality white wine, white wine vinegar, shallot, ground allspice, salt, white pepper

Taken from www.food.com/recipe/mustard-366124 (may not work)