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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creole Mustard   
    Categories: Condiments, Spices, Wine   
         Yield: 2 1/2 cups   
       
         1 c  Mustard seed; toasted,   
              - ground   
         1 c  Dry white wine   
         1 cl Garlic; peeled, minced   
         1 ts Celery seed   
         1 ts Ground allspice   
       1/2 ts Salt   
       1/4 ts Ground cloves   
       1/8 ts Nutmeg or mace   
         2 tb Tarragon vinegar   
         2 tb Malt vinegar   
       
     Place mustard seeds in a dry, heavy skillet over medium   
     heat. Heat, uncovered, until the seeds begin to pop.   
     Remove from heat, cover with a paper towel, and let cool,   
     5 to 10 minutes. Place toasted mustard seeds between 2   
     sheets of plastic wrap. Crush with a rolling pin until   
     coarsely ground. (You may also use a spice grinder, but   
     do not over-process.) Set aside.   
        
     Sterilize three 1-cup jars and lids, and leave in hot   
     water.   
        
     In a small heavy saucepan, whisk together white wine,   
     garlic, celery seeds, allspice, salt, cloves and nutmeg.   
     Bring just to the boil, immediately remove from heat,   
     and let sit to steep, uncovered, for 2 hours.   
        
     Mix the coarse-ground toasted mustard seeds, tarragon   
     vinegar, and malt vinegar to a paste in a large bowl.   
     Reheat wine and spice mixture over high heat to a boil.   
     Strain through cheesecloth or a very fine strainer into   
     the bowl with the mustard. Whisk until well-combined.   
     Pour into hot, sterilized jars, leaving 1/8" headspace,   
     and seal with lids. Store in a cool, dry place for 3   
     weeks before using.   
        
     Once opened, store in the refrigerator.   
        
     Yield: about 2 1/2 cups   
        
     From: http://homecooking.about.com   
        
     Uncle Dirty Dave's Kitchen   
       
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