6 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
3 tablespoons cognac
2/3 cup white wine vinegar
1/4 cup light brown sugar
1 teaspoon salt
Put mustard seeds, 1/3 cup water, cognac, and vinegar in a bowl and stir to completely submerge seeds. Cover and let sit at room temperature 2 to 3 days.
Whirl mustard mixture in a blender with brown sugar and salt until smooth.
Make ahead: 2 weeks, covered and chilled.
Recommended for: Roasted meats, especially pork and chicken; grilled ham and brie sandwiches; a side dish of sautéed mushrooms (mix in a spoonful of cream too).