Toast coriander seeds in a dry skillet or place them in a flat dish and
microwave on High for 4 to 5 minutes. Crush the mustard and coriander
seeds slightly in a mortar or blender, then mix them and the powdered
mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth.
Stir the puree into the mustard. Bring the mixture to a boil, then
lower the heat and simmer 5 minutes or until as thick as you like,
stirring occasionally. The mustard will thicken slightly on cooling.
Refrigerate, covered.

Stichworte: Condiment, Herbs, Sauce