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Soak the mustard seeds:
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Combine mustard seeds, white wine, and white wine vinegar in a jar or bowl. Cover and let sit at room temperature for 24–48 hours.
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Blend:
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Pour the soaked seeds and liquid into a blender or food processor. Add salt, honey, turmeric, and pepper.
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Process to desired texture
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Blend until it looks right to you. For a rustic Dijon-style mustard, leave some grain. For a smoother mustard, blend longer and add 1–3 tbsp water as needed.
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Taste and adjust:
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It will taste very sharp at first. Adjust with:
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More salt if it tastes flat
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More vinegar if it needs brightness
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More honey if it is harsh
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More water if too thick
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Rest before serving
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Transfer to a jar and refrigerate at least overnight. It gets better after 2–4 days.
