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1
In a bowl stir together mustard flour and water to make a paste.
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2
In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat.
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3
Simmer mixture until reduced by two thirds.
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4
Strain mixture, cover and chill.
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5
Stir the chilled vinegar reduction into the mustard paste.
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6
Add the lemon juice, salt and sugar and stir to combine.
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7
Let mixture stand for at least 20 minutes.
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8
Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes.
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9
Remove from heat and allow to cool.
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10
Transfer to a sterile jar and seal tightly, and store on a dark, cool shelf for at least a month or up to 6 weeks, before using.
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11
Mustard will mellow with age.
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12
Mustard should be refrigerated once open and will keep for 6 months.
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13
In a bowl stir together the mustard flour and water to make a paste and let sit for 20 minutes.
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14
Add the rice wine vinegar, honey, garlic and salt and stir to combine.
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15
Transfer the mixture to sterile jar and seal tightly.
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16
Store on a dark, cool shelf for 3 weeks before using.
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17
Mustard should be refrigerated once open and will keep for 6 months.
