• 300 grams plus of yellow and brown mustard seeds (I use a combination of both)
  • garlic cloves
  • white wine vinegar
  • Pepper

Place in bowl:

Any quantity of either yellow or brown mustard seeds (I use a mix of both) that you like (I usually do about 300 grams at a time)
For every 100 gram of mustard seeds add one finely chopped garlic clove.
Grind in some black pepper.
Pour in enough white wine vinegar to just cover the seeds.

Leave for two days. Check it during this time to see if you need to add any more white wine vinegar as the seeds absorbs it – I generally have to add it about 3 more times over this period.

Once the seeds have fully absorbed the vinegar, puree/grind the seeds in a blender – adding more vinegar if you need. It should turn out like a thick mayonnaise. I do leave some unblended, or only partially blended, that way I still have a few seeds in the mustard

Bottle into clean glass jars and seal.

This makes a yummy, seeded all-purpose mustard.