Basic ratio 1:1:1 mustard:vinegar:water.
Makes 1 cup, here half a small mason jar.
1/3 cup mustard seeds (yellow or brown, or both; brown is hotter)
1/3 cup white wine vinegar (cider vinegar)
1/3 cup dry white wine (or water)
1 tbsp maple syrup (sweet)
1 tsp turmeric (alot)
1/8 salt (try 1/8 tsp)
Combine in glass mason jar or stainless bowl, let stand overnight or 2-3 days.
Blend until smooth. Food processor makes coarser. Blender makes smoother.
Allow to continue to age 2-3 days after blending.
Keeps in refrigerator 2 weeks - 6 months.