Makes about 1 cup   This is an excellent mustard to accompany light flavored dishes like chicken, pork or fish. The recipe is from the French district of Provence.   2 tablespoons Herbs de Provence 1 cup dry yellow mustard powder 2 tablespoons sugar ½ teaspoon salt White wine

Pulverize the herbs in a blender, spice grinder or with a mortar and pestle.  Put pulverized herbs, mustard powder, sugar and salt into a bowl and blend well.  Blend in as much white wine as is needed to form a thin past.  I like my mustards to be about the consistency of very thick cream.  Put in a container with a tight fitting lid and store in refrigerator or pantry.