Categories: Preserve 
      Yield: 1 servings 
  
      1 c  White mustard seeds                 2 c  Champagne vinegar 
  
  Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, 
  pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep 
  for 2 weeks. Blend mustard in a food processor until smooth, or pound using 
  a mortar and pestle, sieve mustard. Pour into sterilised jars, seal; 
  refrigerate until required. 
   
  Makes about 1 1/2 cups.