Hearty Red Wine Peppercorn Mustard

3/4 cup yellow mustard seeds 1/2 cup brown mustard seeds 2 T dry mustard powder 3/4 cup plus 1/2 cup dry red wine 3/4 cup red wine vinegar 2 T brown sugar 1 1/2 tsp. salt 2 shallots, finely minced 2 cloves garlic, minced or pressed 2 T whole black peppercorns

Makes 2 1/2 cups Soak mustard seeds in 3/4 cup dry red wine for at least 4 hours (add more liquid, if necessary to keep seeds submerged). In a heavy saucepan, combine 1/2 cup red wine with the shallots, garlic brown sugar, salt and peppercorns. Simmer, uncovered, over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into mustard seed mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into clean jars and cover tightly. Store, refrigerated, for up to 2 years.