There are many good things about this recipe. For one thing, if you have a cold, this recipe will blast you right back to health. On the other hand if you have a delicate sense for spices, this will tear you up. This will actually take about 15 minutes to make, but you will need a few hours to allow the mustard seeds to soak and cool, but its well worth the time spent.

• ¼ cup yellow mustard sauce
• ¼ cup brown mustard seeds
• ½ cup white wine vinegar
• ½ cup dry white wine
• 3 tablespoons hot water
• 2 teaspoons coarse salt
• 2 teaspoons light brown sugar
• 1 teaspoon freshly ground black pepper
• 2 ounces fresh horseradish root, peeled and cut into ½ inch pieces

1. Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a non-reactive saucepan and bring to a boil, over high heat. Remove the pan from the heat and cool it to room temperature. Soak the mustard seeds at room temperature until soft, for an hour
2. Transfer the mustard seed mixture to a blender or food processor and process to a coarse puree. Transfer the puree to the top of a non-reactive double boiler or to a non-reactive saucepan sitting in a sauté pan of simmering water. Add the salt, pepper, and brown sugar and cook, stirring often, until thick and creamy, for 15 to 20 minutes. Don’t worry if the mixture is not as thick as typical commercial mustard, it thickens when it cools. Remove the pan from the heat and let the mustard cool to room temperature.
3. Place the horseradish in a food processor fitted with a chopping blade and finely chop. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for weeks.