1-1/4 cups brown mustard seeds
1 cup mustard powder
1 cup water
1 cup distilled vinegar
1/4 cup dry white wine
7 cloves garlic, chopped
3 tablespoons white wine
worcestshire sauce
1 teaspoon ground allspice
1 teaspoon sugar
2-1/4 teaspoon salt
1/4 turmeric
1/4 ground white pepper
1/4 teaspoon ground mace
1/8 teaspoon ground cinnamon
In a non aluminum pot/jar combine seeds, mustard powder, water, vinegar and wine. Be certain to cover seeds. Cover and soak for 2 days or 3, adding more wine and liquid in correct portions to keep covered in liquid. Stir daily. Put in cusinart, processor, what ever you have, add all garlic and run this for 7 minutes. Add liquid in correct proportions to keep smooth and not grainy. In a slow cooker, set for low heat and cook for 4 hours, stir once in a while. Do not get to a simmer. Now add rest of ingredients, press through mesh metal strainer. Age for weeks, 4 is best.
I suggest to double this as it yields 1-3/4 cups for 1 batch.