Instructions: 1. Combine the mustard seeds, dry mustard, water, and vinegar in a bowl and let stand for at least 3 hours.

2. In a small saucepan, bring to a boil the wine or vermouth, cinnamon, tarragon, dill seed, salt, and cloves.

Strain into the mustard mixture and stir. Add the honey and green peppercorns.

3. Scape into a food processor or blender and whirl to a puree.

4. Transfer to the top of a double boiler over simmering water. Cook for about 10 minutes, stirring often. (The mixture should be a bit softer than finished mustard, as it will thicken as it cools). Crush a few more peppercorns slightly and add, if you like texture and a little more bite.

5. Scrape into a jar, cool, and refrigerate. Keeps indefinitely.

Makes
about 1 cup

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