Combine 1 cup vinegar, 1/2 cup water with mustard seeds, onion, garlic in a medium saucepan, bring to a low simmer for 10 minutes. Transfer to cold glass bowl. Cover with plastic wrap and let sit at room temperature for at least 4-24 hours or up to 48 hours. The longer you soak the seeds, the easier they are to blend.

Remove onions and garlic from bowl with slotted spoon.

Drain the mustard seeds through a fine mesh strainer. Discard bitter liquid.

Add mustard seeds, shallots, pecan oil, honey and cayenne to a blender with the remaining 6 tablespoons vinegar and dry white wine (or Champagne). Blend until smooth, then scrape down the sides, add salt and continue blending until very smooth. Adjust flavor with additional salt and honey to taste.

You now have whole grain Dijon honey mustard! To make smooth Dijon honey mustard (desirable in sauces), you’ll need to strain out the mustard seed skins. To do this, muddle seeds briefly, then pass the mustard through a fine mesh sieve set over a bowl. Press firmly on the solids with a spoon or spatula to extract as much of the yellow mustard as possible. Discard the solids.

Let your Dijon mustard cool slightly, then transfer it to an airtight container and refrigerate before use. The longer the mustard ages the more the flavor.