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In a non aluminum pot/jar combine seeds, mustard powder, water, vinegar and wine. Cover and macerate for 2 days or 3, adding more wine and liquid in correct portions to keep covered in liquid. Stir daily. Put in cusinart, processor, what ever you have, add all garlic run this for 7 minutes. Add liquid in correct proportations to keep smooth and not grainy. In a slow cooker, set for low heat and cook for 4 hours, stir once in awhile do not get to a simmer. Now add rest of ingredients, press through mesh metal strainer. Age for weeks, 4 is best. I suggest to double this as it yields 1 3/4 cups for 1 batch.
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