Recipe: Homemade Grainy or Smooth French-Style Mustard with Variations (Joy of Cooking)

GRAINY OR SMOOTH FRENCH-STYLE MUSTARD

"If you want a smooth mustard, leave out the mustard seeds and triple the amount of dry mustard."

1 cup yellow mustard seeds, see Note
3 tablespoons dry mustard
1 cup water
1/2 cup cider vinegar
1/2 cup dry white wine
Salt and ground black pepper to taste

Grind in a spice grinder, coffee grinder, or blender, or with a mortar and pestle, until about the texture of coarse cornmeal. Remove to a medium bowl. Add and stir well to combine. Let stand for 2 hours, then stir well again. Season with salt and pepper.

Cover and refrigerate until ready to use. This mustard will keep, covered and refrigerated, for up to 2 to 3 weeks.

VARIATIONS:
- 1/2 cup dried fruit (such as nectarines, apricots, or plums), plumped and finely diced, plus 2 tablespoons honey, or to taste
- 1/2 cup minced or finely snipped fresh herbs (such as tarragon, rosemary, thyme, or chives) plus 1 tablespoon packed brown sugar
- Juice of 1 lemon plus 1 tablespoon ground coriander
- 1 teaspoon EACH ground cloves, ground nutmeg and ground cinnamon
- 1 tablespoon drained horseradish plus 1 teaspoon dill seeds
- Finely minced garlic to taste

Makes about 2 cups
Source: The New Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker