Mustard

Home made Mustard by Emeril

• Ready In: 24 hrs
• Yields: 3/4 cup

Ingredients

• 3  tablespoons yellow mustard seeds
• 2 1⁄2 tablespoons brown mustard seeds
• 1⁄3 cup  drinking-quality white wine
• 1⁄3 cup white wine vinegar
• 1  shallot, minced (about 2 tablespoons)
• 1  pinch ground allspice
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper

Directions

1. In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
2. Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.