This piquant mustard works as a fabulous braise for pork and chicken, not to mention a sizzling spread for your favorite ham sandwich. If you really like things hot, add some flaked red pepper and/or cloves.

1. Heat a skillet over medium heat and toss in the whole mustard seeds. When the seeds begin to pop, remove the pan from heat and cover with a heavy, clean cloth until the seeds cool.

2. Coarse-grind the seeds using either a rolling pin or mortar.

3. In another pan, mix the wine, garlic, celery, allspice, salt, Worcestershire, and hot sauce. Bring to a simmer, stirring regularly for five minutes.

4. While the wine blend simmers, mix the mustard seed with vinegar, stirring to make an even paste.

5. Bring the wine blend to a full boil, then slowly add the mustard paste until all ingredients are well incorporated.

6. Pour the mustard into sterilized jars, leaving 1/4" headspace. Cap.

7. Let sit overnight before freezing. Use within 6 months. Refrigerate after opening.

• MAKES 2 ½C UPS

• INGREDIENTS

• 1 cup mustard seeds, toasted

• 1 cup dry white wine or champagne

• 1 clove garlic, peeled and minced

• 1 teaspoon celery seeds

• 1 teaspoon ground allspice

• ½ teaspoon salt

• ½ teaspoon Worcestershire sauce

• ½ teaspoon hot sauce

• 2 tablespoons white vinegar

• 2 tablespoons malt vinegar