Whole grain Dijon Mustard Recipe
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*Adapted from Serious eats versions

- 1/4 cup brown mustard seeds (4 tbsp)
- 1/4 cup yellow mustard seeds (4 tbsp)
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar (or apple cider vinegar)
- 1/2 tsp kosher salt (or 1/4 regular salt)
- 1 tsp light brown sugar (optional if too bitter)
- Corn starch (if too watery. But first make sure most of the seeds are ground up as that will cause thickening)

Directions:
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1) Put mustard seeds, wine and vinegar in container (NOT SALT OR SUGAR YET). Cover + let soak at room temp for 2 days.
2) Add salt + brown sugar (if using). 
3) Puree in blender until paste forms (leaving some seeds intact).
4) Put in airtight container in fridge 2 more days. This should last a few months.

NOTE: My mini food processor didn't grind up seeds well so I had to manually crush. I ended up adding alot of brown sugar + corn starch to thicken.