- ¼ cup whole yellow mustard seeds
- ¼ cup champagne vinegar
- ¼ cup hot water
- 2 tablespoons coarsely cracked black peppercorns
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Place the mustard seeds in a spice mill or coffee grinder and process until finely ground.
- Combine the mustard and vinegar in a bowl and stir to mix. Allow the mixture to sit for 15 minutes.
- Place all of the ingredients in a blender or food processor and process until smooth.
- Spoon the mustard into a sterilized jar, cover, and refrigerate for 1 week before using.
- Mustard will keep in the refrigerator, covered, for up to 6 months after opening.