Yield: 1 Cup
1 tablespoon Whole coriander seeds
6 tablespoons Whole mustard seeds (mixture of black and yellow)
1 tablespoon Green peppercorns
1/2 teaspoon Dried thyme
3/4 c Water
2 teaspoons Honey
1/4 c Red wine vinegar
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar.
Mix the crushed seeds, thyme, and water in the upper pan of a glass, enamel, or stainless steel double boiler and let stand at least three hours.
Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the mustard mixture on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.