Instructions: Toast the coriander seeds in a dry skillet. Slightly crush the two types of mustard seeds and the coriander seeds in a mortar or a blender. Mix the crushed seeds with the water. Let stand for at least 3 hours. Combine the remaining ingredients in the blender. Puree until smooth. Stir the puree into the mustard mixture. Bring the mixture to a boil. Reduce the heat. Simmer until the mixture is the desired thickness (usually about 5 minutes), stirring occasionally.

NOTE: The mustard will thicken slightly as it cools. Store refrigerated and tightly covered.

Yields 1 Pint.

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.