Categories: Condiment, Preserve, Sauces 
      Yield: 1 servings 
  
           Karen Mintzias                      3    Garlic cloves 
      2 ts Whole coriander seeds                    - peeled and chopped 
    1/4 c  Whole yellow mustard seeds          1 sm Onion, peeled & chopped 
    1/4 c  Whole black mustard seeds           3 sm Jalpeno peppers, seeded 
    1/4 c  Dry powdered mustard              1/4 c  Cider vinegar 
    3/4 c  Water, cold                       1/4 c  Dry white wine 
  
  Toast coriander seeds in a dry skillet or place them in a flat dish and 
  microwave on High for 4 to 5 minutes.  Crush the mustard and coriander 
  seeds slightly in a mortar or blender, them mix them and the powdered 
  mustard into the water and let stand for at least three hours. 
   
  Mix the remaining ingredients and pulverize in a blender until smooth. Stir 
  the puree into the mustard.  Bring the mixture to a boil, then lower the 
  heat and simmer 5 minutes or until as thick as you like, stirring 
  occasionally. The mustard will thicken slightly on cooling. Refrigerate, 
  covered. 
   
  Makes about 1 pint 
   
  Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias