Photo by Michael Piazza / Styled by Catrine Kelty

I created this recipe when I first set out to make mustard and tried to purée it in a food processor rather than a blender. The seeds just wouldn’t break down! So I went with it in its whole seed state, added some warm spices and sweetness and now it’s one of our favorites, very similar to the coarse Maille brand from France. Fantastic slathered on a warm pork roast—or heated with brown sugar and bourbon to glaze a ham—it’s also beautiful in shallot vinaigrette or mixed in with yolks and mayonnaise for deviled eggs. But my favorite way is on a drippy, cheddar cheeseburger on a toasted, buttered bun. Heaven!

¼ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup white vermouth
½ cup apple cider vinegar
2 tablespoons maple syrup
2 teaspoons sea salt
½ teaspoon ground cloves
½ teaspoon ground allspice

Prepare the seeds in the same way as for the Vermouth Mustard, soaking them overnight with the vermouth, vinegar, and some water to cover.

The next day, pour the whole seeds into a food processor and add the remaining ingredients. Blend 30 seconds (the seeds will not break down, I promise), then transfer to a jar and refrigerate overnight before using.

This story appeared in the Summer 2016 issue.