Mustard

Whole, broken, or ground mustard seeds mixed with water, vinegar, lemon juice, wine, and/or other flavorings.

Mark Bittman:

• 1/4 cup yellow mustard seeds
• 1/4 cup brown/black mustard seeds
• 1/2 cup red wine or water
• 1/2 cup sherry/malt/acidic vinegar
• salt

Let ingredients soak for a day, then puree in a blender, adding water as necessary. Store refrigerated for flavor.