exurb from RFT: (http://www.rawfoodtalk.com/showthread.php?t=32730
I like my mustards coarse and grainy. Here are two recipes.
generous 1/2 cup black mustard seeds
1/3 cup plus 2 tsp yellow mustard seeds
1/2 cup vinegar of choice (I use raw white wine vinegar, yum)
1 shallot, very finely chopped
1 tablespoon raw sea salt of choice (I REALLY like the Guerande stuff better than Celtic, but I digress).
Soak the mustard seeds and vinegar in non reactive bowl, I use glass, for 24 hours.
Stire in the shallot and crush the seeds into a coarse paste using whatever you have (back of wooden spoon, rolling pin, pestle and mortar, etc.) Add a little more vinegar if necessary. Store in fridge or winecellar/cold room for t weeks before using.
1/3 cup plust 2 tsp yellow mustard seeds
almost 1 cup black mustard seeds
3 tablespoons water
1 tablespoon vinegar of choice
7 Tablespoons white wine (YES IT'S RAW)
leaves from a sprig of Tarragon, or more to taste
1 T salt.
Almost the same instructions as previous recipe, only grind the mustard seeds a little first, then pour the water on them, leave them 10 minutes, then add the rest and proceed. The longer you grind the mustard seeds the hotter/stronger the mustard.