Spicy Mustard

Alex and I tasted some homemade mustard this weekend and loved it.
I suggested, why don't we try making it ourselves? I knew we had some mustard stashed away...
The result is something that is a start, but needs some refinement.
Alex's thoughts on the finished product: "I like it! A LOT! Sure, it's hot enough, it's good!"
This is a real sinus-clearing mustard.
The key ingredients are brown mustard seed and dry mustard powder.
My favorite fresh, affordable spice supplier is Penzey's which happens to be a 15 minute car ride away, in Arlington.



In a small bowl, combine mustard seed and dry mustard.

• 1/4 cup brown mustard seed
• 3/4 cup dry mustard powder

In a stainless steel or nonreactive saucepan, combine the remaining ingredients.

• 1 small onion, chopped fine
• 2 Tbsp. firmly packed brown sugar
• 1 tsp. salt
• 2 garlic gloves, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. turmeric
• 1 Tbsp. prepared horseradish
• 2/3 cup favorite dry white wine (Cavit pinot grigio)
• 1/3 cup cider vinegar

Simmer for 10-15 minutes, until reduced by half. Incorporate the mustard mixture. Let the mix stand, covered, at room temperature for 1 day.
Process to blend a bit (or not, but I liked using my stick mixer aka Emeril's boat motor).
Ours was still thin; we reduced it further over low heat in a sauce pan.
Scrape the finished product into a mason jar (or whatever you have, preferably glass).
Age at least 3 days in the refrigerator before using. If thinning is required, use cider vinegar.