Coarse Mustard with Herbes de Romance

Makes 1 cup.  Adapted from Serious Eats.

Mustard-making is a lot of fun and a great way to experiment with herbs and spices, as well as other ingredients such as honey, wine, and the type of vinegar you use. Here, we’ve kept it really simple and French-ish using our Herbes de Romance and champagne vinegar.

¼ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup white wine
½ cup Champagne or prosecco vinegar
¾ teaspoon sea salt 
1 teaspoon sugar (or ¾ teaspoon honey)
4 teaspoons Herbes de Romance

Put the mustard seeds into a bowl or glass container with a lid. Combine the wine and vinegar and heat (microwave or stove) until very hot but not boiling; pour over the mustard seeds. Cover the bowl or container and set aside at room temperature for two days.

Pour the seeds and liquid into the jar of a blender; add the salt and sugar. Add the herbs, crushing them lightly between your fingers as you do. Pulse first, then blend on high until the mixture is pasty but some whole seeds remain.

Scoop the mustard into a clean jar or container. Cover tightly and transfer to the fridge. Let the mustard rest for at least 2 days before using (taste after 2 days, if the mustard is still too bitter or too hot, let it rest for another day or two)

Note: To make a nicely textured honey mustard, just stir some of your finished coarse mustard together with as much honey as you like.