Cabernet Peppercorn Mustard

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   ["Combine the dry ingredients into your mixing vessel - stir a few times to combine. Where I've given ranges, add the smaller quantity - the rest will be reserved for getting the texture you want after the liquid has been added.", "Add 2 tbsp of red wine and 1 tbsp of vinegar. Mix well. Depending on your desired consistency of mustard, continue adding mustard powder and wine (I usually aim for the consistency of a grainy dijon mustard).", "Once you've gotten the consistency you desire, carefully spoon mustard into sterilized jar. Wipe off rim, and seal jar. Mustard is incredibly strong when first mixed with liquid, and it mellows over time. Let the mustard sit in a cool, dark place for 2 weeks before you try it. If it's too spicy for you, let it sit for another week. If it's just right, put mustard in the refrigerator (cooling halts the ""mellowing"" process). I've kept mustards in the fridge for several months successfully."]

* Per serving · 4 servings · Values may vary.