2 ts Whole coriander seeds

1/4 c Whole yellow mustard seeds

1/4 c Whole black mustard seeds

1/4 c Dry powdered mustard

3/4 c Cold water

3 Garlic cloves

-- peeled and chopped 1 sm Onion; peeled and chopped

2 sm Jalapenos (or more)

-- seeded 1/4 c Cider vinegar

1/4 c Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, then mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.