Bavarian Mustard (Munchener Weisswurstsenf)

Combine dry mustard, mustard seeds, and sugar in blender; blend, scraping sides occasionally, until seeds are finely ground. Transfer mixture to small heat-proof bowl.

Heat vinegar, wine, cloves, and allspice in small noncorrosive saucepan over medium heat to simmering. Gradually add vinegar mixture to mustard mixture, stirring constantly until smooth. Refrigerate, covered, 2 to 4 days before serving. Mustard can be stored, tightly covered, in refrigerator up to 2 months.