I prefer deli-style spicy brown mustard to Dijon as a condiment for a charcuterie tray, but it’s missing a certain je ne sais quoi. Actually I do know; it’s the sour kick from the wine. Here’s how adjust it. Makes enough sour mustard for one shared appetizer serving.
¼ c spicy brown mustard, such as Gulden’s
1 T malt (preferred) or cider vinegar, or use the liquid from the mustard seeds
1 T pickled mustard seeds (optional)
Method: Mix and serve. This only takes a second to make, so do it as needed instead of taking up space in the refrigerator.