Spicy Brown Mustard
If you could describe mustard in the same way you describe wine, this one would be complex – spicy, tangy, sweet and nutty, with exotic undertones.

½ cup water
1 cup crushed brown mustard seeds OR ¾ cup mustard seed, finely ground (see Note)
½ cup red wine vinegar
1 tsp coarse sea salt
1/8 tsp each: cinnamon, cloves, nutmeg, allspice
¼ tsp black pepper (optional)

INSTRUCTIONS
Combine all the ingredients in a glass or ceramic mixing bowl. Cover with plastic wrap and let sit at room temperature for 1 to 2 days so that the mustard begins to mellow and the flavors meld. Transfer to an airtight container. Cover and refrigerate overnight and use immediately or for up to 6 months.

Note: Erin uses pre-crushed brown mustard seeds from Penzeys Spices (in Seattle), but you can substitute whole mustard seeds. You will need to grind them into a find powder using a food processor or spice mill prior to mixing them into the recipe. If you find that the final mustard still seems slightly watery after sitting at room temperature for 1 or 2 days, pour the mustard into a blender or food processor and process until smooth.