Cracked Black Peppercorn Mustard

• 1/4 cup whole yellow mustard seeds
• 1/4 cup champagne vinegar
• 1/4 cup hot water
• 2 tablespoons coarsely cracked black peppercorns
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

1. Place the mustard seeds in a spice mill or coffee grinder and process until finely ground.
2. Combine the mustard and vinegar in a bowl and stir to mix.
3. Allow the mixture to sit for 15 minutes.
4. Place all of the ingredients in a blender or food processor and process until smooth.
5. Spoon the mustard into a sterilized jar, cover, and refrigerate for 1 week before using.
6. Mustard will keep in the refrigerator, covered, for up to 6 months after opening.

champagne vinegar, hot water, garlic, salt

Taken from www.cookstr.com/recipes/cracked-black-peppercorn-mustard (may not work)