Instructions: Grind the mustard seed to a fine consistency. Mix the ground mustard with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.

YIELD: 1/2 cup

NOTES :
This recipe yields a mustard of medium consistency; if you prefer a very coarse stone-ground consistency, whisk the mustard mixture and the remaining ingredients together rather than pureeing.

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