Champagne Mustard

Directions

1. 1
   Place mustard seeds in a glass jar.
2. 2
   Warm vinegar gently in small saucepan, pour over mustard seeds.
3. 3
   Seal, stand in a cool, dark place.
4. 4
   Allow to steep for 2 weeks.
5. 5
   Blend mustard in a food processor until smooth or pound using a mortar and pestle; sieve mustard.
6. 6
   Pour into sterilised jars; seal.
7. 7
   Refrigerate until required.