1 cup White mustard seeds
2 c Champagne vinegar
Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place.
Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilised jars, seal; refrigerate until required.
Makes about 1-1/2 cups.