In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3 cup of water and add with 1/4 cup of the vinegar. Let stand for 3 hours so the bitterness of the mustard disappears.
Meanwhile, put all the remaining ingredients in a saucepan and boil for 1 minute. Remove the pan from the heat, cover, and let stand for 1 hour.
Press the infusion through a strainer into a food processor. Discard all solid remains. Ladle in the reserved mustard mixture and process until coarse.
Put in the top of a double boiler and cook over simmering water for 25 minutes, or until thickened. Remove from heat.
Ladle into a sterile jar. Cap tightly and label. The mustard will thicken as it cools. Store in the refrigerator for about 1 month.
GIFT-GIVING TIP: Most mustard recipes make small quantities, but for a thoughtful gift idea, the recipes can be doubled or tripled easily. Remember that any mustard will lose potency if you keep it for more than 3 or 4 weeks. Store in the refrigerator and plan ahead so that your gift will be fresh and as hot or mild as you wish.
STERILIZING TIP: Start with clean equipment, dish towels, and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and lids, insuring that there is no seepage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.