Dijon Style Mustard

Yield: 1 cup
Time: 4-5 days

6 tbsp yellow whole mustard seed
2 tbsp brown whole mustard seed
½ c white wine (dry)
½ c white wine vinegar
½ tsp Kosher salt
1 tsp brown sugar (optional)

Directions

Place mustard seeds, wine and vinegar in small bowl/container.  Let soak for two or three days.  Transfer seeds and liquid to a blender.  Add salt (and optional sugar) and blend until paste forms but some whole seeds remain.  Alternately, use stick blender in a tall jar/container (many stick blenders come with a blending container) and blend until paste forms but some whole seeds remain.  Transfer to an airtight container and allow flavors to meld in refrigerator for two days before using.