- 3 tablespoons yellow mustard seeds
- 1 tablespoon white wine vinegar
- 1 1⁄2 tablespoons water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- Coarsely grind the mustard seed.
- Transfer to a small bowl, add all the remaining ingredients, and mix thoroughly with a fork.
- Cover with plastic wrap and set aside for 2 hours.
- The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.