Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight.
Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. Puree until smooth. You can use mustard immediately. It will keep up to 3 months in the refrigerator.
- Victoria Haschka: Is This the Best Hot Dog in the World? (huffingtonpost.com)
- La Moutarde de Dijon (daysontheclaise.blogspot.com)
- Sauced: Yellow Mustard (seriouseats.com)