Creole Mustard

• 1 cup yellow mustard seeds
• 1 cup brown mustard seeds
• 2½ cups

Pack all the ingredients into a 1-quart mason jar, seal tightly, and shake the jar until the contents are well mixed. Let the jar sit at room temperature until all the liquid appears to have been absorbed by the seeds. This can take 1–5 days, depending on the time of year and climate.

Pour the contents of the jar into a food processor and process until the seeds begin to crack open but