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.

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,