3 tb Mustard seeds
1/3 c  Dry mustard, preferably
-imported
1/2 c  Hot tap water
1/2 c  White wine vinegar
1/2 c  Dry white wine or dry
-white vermouth
Big pinch of cinnamon
1/2 ts Dried tarragon, crumbled
1/2 ts Dill seed
2 ts Coarse (kosher) salt
Big pinch of ground cloves
1 ts Honey
1 tb Green peppercorns (drained
-water-packed or freeze
-dried)

1. Combine the mustard seeds, dry mustard, water, and vinegar in a bowl
and let stand for at least 3 hours. 2. In a small saucepan, bring to a boil
the wine or vermouth, cinnamon, tarragon, dill seed, salt, and cloves.
Strain into the mustard mixture and stir. Add the honey and green
peppercorns. 3. Scape into a food processor or blender and whirl to a
puree. 4. Transfer to the top of a double boiler over simmering water. Cook
for about 10 minutes, stirring often. (The mixture should be a bit softer
than finished mustard, as it will thicken as it cools). Crush a few more
peppercorns slightly and add, if you like texture and a little more bite.
5. Scrape into a jar, cool, and refrigerate. Keeps indefinitely. Makes
about 1 cup