Grainy Mustard

makes about 1 pint

2/3 cup dry white wine

2/3 cup white wine vinegar

6 tablespoons yellow mustard seeds

4 tablespoons brown mustard seeds + 1 tablespoon brown mustard seeds, reserved

4 tablespoons onion, finely minced

1 teaspoon Maldon flaky sea salt

1/2 teaspoon ground black pepper

1. Mix all of the ingredients in a pint jar.

2. Close the jar and refrigerate overnight.

3. On day two, add the contents of the jar to a food processor or blender and puree until smooth.

4. Return the mustard to the jar and stir in the additional brown mustard seeds.

5. Seal the jar and store in the fridge. The grainy mustard should keep in the fridge for two weeks.