Mustard seeds, both white and black, are mentioned in Ancient China, where many varieties were cultivated; in Ancient Egypt (seeds have been founds in tombs); in Ancient Greece (Athenaeus mentions sauces prepared with crushed mustard seeds); and in Ancient Rome (Apicius mentions mustard seeds in sauces and Columelos, the agronomist, mentions them in his first recipe). Charlemagne was the first to order the cultivation of mustard seeds in France, in 795 A.D., and Pope John XXIII created the office of "1st Mustardmaker to the Pope". Although the word "mustard" derives from the must that wass used in its production, the delicacy was also made from verjus, vinegar, wine, spices, and seeds.
Below you will find my favorite mustard recipe:
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
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.