Grainy Mustard

• 1/4 cup brown mustard seeds
• 1/4 cup yellow mustard seeds
• 1/2 cup white wine
• 1 teaspoon kosher salt

1. Place mustard seeds in a medium-size bowl.
2. Stir in 1/2 cup cold water and the wine.
3. Cover and let stand overnight.
4. Puree mustard with salt until you reach the desired consistency.
5. Transfer to an airtight container and refrigerate for 24 hours before using.

brown mustard seeds, yellow mustard seeds, white wine, kosher salt

Taken from cooking.nytimes.com/recipes/12577 (may not work)