- 2 tablespoons mustard flour
- 1 tablespoon very cold water
- 3 tablespoons yellow mustard seed
- 3 tablespoons brown mustard seed
- 4 star anise or 1 teaspoon fennel seed or both
- 1 teaspoon whole cloves or allspice
- 1 teaspoon Szechuan peppercorns
- 1 teaspoon black peppercorns
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh ginger, grated or minced
- 2/3 cup white wine or fresh-squeezed orange juice, or a mix of the two
- 2 tablespoons honey
- ½ teaspoon salt
In small bowl, combine mustard flour with water and set aside for 20 minutes.
Using a mortar and pestle or a clean coffee grinder, grind the seeds and dry spices together to moderate fineness. You’ll have about ¾ cup. Sift out any big chunks. In a pint jar, combine this mixture with the remaining ingredients and the mustard paste, adding water if it’s too thick. Leave uncovered at room temperature for 3 hours to cure, then cover and refrigerate for at least a week.