April 4, 2012
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Adapted from Chow
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Special equipment: Blender
serves makes about 1 cup, active time 10 minutes, total time 4 days
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 teaspoon Kosher salt
- 1 teaspoon light brown sugar (optional)
Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
Transfer mustard seeds and liquid to jar of a blender. Add in salt and sugar, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use.
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