Homemade Mustard

Instructions

1. Soak the mustard seeds
   In a glass bowl, combine the yellow and brown mustard seeds with the white wine vinegar and water. Cover and let soak at room temperature for 24-48 hours. The longer they soak, the milder the mustard will become.
2. Prepare the flavor base
   In a small bowl, mix together the salt, turmeric, garlic powder, onion powder, and allspice. Set aside until needed.
3. Process the mustard
   Transfer the soaked mustard seeds and their liquid to a food processor or blender. Add the honey, prepared spice mixture, and white wine if using. Process until you reach your desired consistency - pulse briefly for whole grain texture or blend longer for smoother mustard.
4. Adjust seasoning
   Taste the mustard and adjust seasoning as needed. Keep in mind that the flavor will mellow over time. If it's too thick, add a little water; if too thin, add more mustard seeds and blend again.
5. Transfer and store
   Transfer the mustard to clean, sterilized glass jars with tight-fitting lids. For best flavor development, refrigerate for at least 24 hours before using to allow the flavors to meld. Homemade mustard will keep refrigerated for up to 3 months.