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Dijon-Style Mustard



2 tablespoons yellow mustard seed

1/2 tablespoon dry mustard

2 tablespoons water

2 tablespoons white wine

1 tablespoon white wine vinegar

1/4 teaspoon salt

1/8 teaspoon ground turmeric



Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight.

Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. Puree until smooth. You can use mustard immediately. It will keep up to 3 months in the refrigerator.


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