Instructions: Place mustard seeds, wine vinegar, & wine in a small bowl & let stand for 3 hours. Pour both the seeds & liquid into the container of a blender or food processor fitter with steel blade. Process with several on-off motions until the seeds are bruised & broken. Add the dry mustard, salt, allspice, & water & process for 30 seconds. Scrape down the sides of the container with rubber spatula & process for 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using.

Makes 1 cup.

Serving Ideas : meats, pates, sausages, sandwich spread

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.