2 tbs yellow mustard seed
1/2 tbs dry mustard
2 tbs water
2 tbs white wine
2 tbs white wine vinegar
1/4 tsp salt
1/8 tsp ground turmeric
1. Grind the mustard seed to a fine consistency.
2. Mix the ground mustard with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight.
3. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth.
4. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.