Fine and Smooth Mustard with 11 Spices

Instructions

1. 1
   Lightly toast the white and brown mustard seeds, cumin grains and coriander grains in a dry pan until fragrant.
2. 2
   Grind the roasted seeds in a coffee grinder or mortar until you get a very fine powder.
3. 3
   In a glass jar, combine the mustard powder and all 11 ground spices.
4. 4
   Add white wine vinegar and water to dry mixture; Stir well, cover the jar and let it sit at room temperature for 12 hours so that the seeds absorb the liquid.
5. 5
   After standing, transfer the thickened mixture to a high-powered blender or food processor.
6. 6
   Add honey and salt.
7. 7
   Blend at high speed until you obtain an ultra silky and homogeneous paste; This may take several minutes and you may need to add an extra tablespoon of water if it is very thick.
8. 8
   Pour the blended mustard into a small, heavy-bottomed pot.
9. 9
   Heat the mustard gently over very low heat for 10 to 12 minutes, stirring constantly with a wooden spoon, just until the mixture thickens slightly and the flavors integrate; don't let it boil.
10. 10
    Transfer the hot mustard to sterilized glass jars and seal immediately.
11. 11
    Once cool, refrigerate the jars for at least 2 to 3 days before consuming; This rest is crucial for the flavors of the 11 spices to mature and the initial heat to soften.