Total Time
Prep 9 hrs
Cook 0 mins


  1. Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
  2. Process in a blender on pulse until seeds are bruised and broken.
  3. Add dry mustard, salt, allspice, and water, mix well.
  4. Cover loosely, and allow to stand overnight.
  5. Refrigerate unused portions.


Most Helpful

Wow! That's some spicy mustard! This was very thick - I think I might cut back on the dry mustard next time to thin it a touch, which will also cut back on the heat a little (I used Colman's English mustard which is hot stuff!) I love mustard though so I just have to remember that with this: A dab 'l do ya! Thanks for the recipe Lorie :)

flower7 April 01, 2008

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