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1
Put the mustard seeds in a sealable container and fill with filtered water 2 inches above the mustard seeds.
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2
Let the seeds soak and plump in the refrigerator for at least 3 days.
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3
Strain the liquid off and rinse under cold water in a mesh strainer.
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4
The seeds will have a fish egg texture; this is exactly what you want.
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5
Mix the mustard seeds, vinegar, wine, 2 1/2 tablespoons salt, the garlic powder and sugar together in a large bowl.
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6
Use a blender to blend the mustard, but only about a cup at a time for about 20 to 30 seconds each time (in order to get a good puree as well as save your blender motor).
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7
This first puree will not get the seeds broken down much, and the result will be a coarse-ground mustard that will need to sit another day to soak.
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8
Blend the mustard again the next day, and let it sit again for another day.
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9
On the third blend, you should find it is ready to use, although you can blend as many times as you want to get the texture you desire.
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10
For the adventurous, add the xanthan powder if desired to increase the textural balance.
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11
Taste and adjust the salt as needed to balance the vinegar.
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12
Use on your favorite sausage, or to make a wonderful vinaigrette.
