3 tablespoons Mustard powder
3 tablespoons Yellow mustard seeds
3 oz Red wine vinegar
3 oz Red wine
1/4 teaspoon Cinnamon
1/4 teaspoon Red pepper flakes
1/2 teaspoon Salt
2 tablespoons Brown sugar
1 teaspoon Herbe de Provence or fines herbes OPTIONAL
Combine mustard powder, mustard seeds, vinegar, wine, cinnamon, pepper flakes, salt and sugar inthe top of a double boiler; set aside to soak overnight. Place over boiling water and cook for 10 minutes until mixture thickens to a light sauce consistency. Stir in the herbes de Provence or fines herbes, if desired. Transfer mustard to a jar and set aside to cool. It will thicken considerable as it cools.
Yields about 1 cup.
You may try substituting white wine or beer for the red wine. And if you prefer a pale color, use white wine vinegar. The crushed herbs are added after cooking so that little flecks of herbs remain visible.