Ingredients
| 2 tsp. | whole coriander seeds | | 1/4 cup | whole yellow mustard seeds | | 1/4 cup | whole black mustard seeds | | 1/4 cup | dry powdered mustard | | 3/4 cup | water, cold | | 3 cloves | garlic, peeled and chopped | | 1 | onion, peeled and chopped | | 3 | jalapeno peppers, seeded | | 1/4 cup | cider vinegar | | 1/4 cup | dry white wine |
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Instructions
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on high for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
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