Overnight soak 1/2 cup mustard seeds 1/2 cup dry white wine, 1/4 cup water and 3 tablespoons Apple cider vinegar. Stay tuned for additional info added to this post tomorrow.
Update: Next morning mix all of the following in a food processor.
Seed mixture from yesterday, 4 teaspoons honey or maple syrup, 1/2 teaspoon turmeric, a pinch of salt and some ground pepper. Blend until fully processed.
Place finished product in a hot and sterile jar. Keeps in the refrigerator for up to 6 months.
This mustard is quite spicy and I believe more original than the yellow stuff we buy at the store. I’ll keep looking through my old cookbooks and see what else I can find for us to recreate.