makes about 2 cups

1 cup black or brown mustard seeds
1/2 cup almonds, chopped
1/2 cup pine nuts, chopped
1 cup cold water
1/2 cup red wine vinegar
2–3 tsp. salt

Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind into a paste.

Transfer the mixture to a bowl and add the salt and cold water. Stir well and let stand for 10 minutes.

Pour in the vinegar and stir well. When the vinegar is incorporated, pour into a glass jar and store in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.

While many recipes exist for Ancient Roman mustard, including those attributed to historically accurate books in Italy, I couldn’t call myself Italian if I didn’t attempt some variation. This one is adapted from Hunt, Gather, Cook and incorporates the spicy black seeds.