Basic Mustard

1/3 cup mustard seeds
1/3 cup white wine vinegar
1/3 cup dry white wine (or water)
1 tablespoon maple syrup
1 teaspoon ground turmeric
1/2 teaspoon salt
big pinch of cayenne
2-4 tablespoons warm water, if necessary
optional: 1-3 teaspoons prepared horseradish, to taste

1. Combine all the ingredients, except the horseradish,
in a stainless-steel bowl. Cover, and let stand for 2-3
days.

2. Put the ingredients in a blender and whiz until as
smooth as possible. Add 2 to 4 tablespoons of water if
the mustard is too thick. Blend in the horseradish, if
using.

Storage: The mustard will keep for up to 6 months
refrigerated, although best if used within one month.