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Coarse Ground Wine Mustard - Recipe

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Place mustard seeds, wine vinegar, and wine in a small bowl and let stand for 3 hours.

Pour both the seeds and liquid into the container of a blender or food processor fitted with a steel blade. Process with several on-off motions until the seeds are bruised and broken.

Add the dry mustard, salt, allspice and water, and process for 30 seconds.

Scrape down the sides of the container with rubber spatula and process for 30 seconds longer.

Keep in a well-sealed container and allow to stand overnight before using.

-1/4 cup white or brown mustard seeds
-1/4 cup Arbor Hill Burgundy Wine Vinegar
-1/4 cup Arbor Hill Noiret Red Wine
-1/2 cup dry mustard
-2 teaspoons salt
-1/4 teaspoon ground allspice
-2 tablespoons cold water