Made From Scratch: Hot Mustard
Adapted from Hunter, Angler, Gardener, Cook
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6 tablespoons mustard seeds (I used a mixture of yellow and brown, use only yellow if you prefer it milder)
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1/2 cup mustard powder
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2 teaspoons salt
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3 tablespoons white wine or raspberry vinegar
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3 teaspoons honey
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1/3 cup water (use cold water if you like your mustard hot and spicy or use warm or hot water if you like your mustard mild)
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Herbs like dill or rosemary (optional)
Buyer's tip: mustard seeds can be found at spice stores. Herbies spices also sells a mix of yellow and brown seeds that you just add vinegar or verjuice to to make mustard.
Step 1 - In a mortar and pestle, grind the mustard seeds, not too finely, as we want them still whole. Add these to a small bowl along with the mustard powder and water and stir. Allow to stand for 15 minutes. Then add the salt, white wine vinegar and honey. If you want this really quite mild, you can also gently heat this in a saucepan for a few minutes. Place in a jar and allow to sit for at least 12 hours or overnight to settle the flavour (it will be too strong if you taste it straight away).
Storage: mustard doesn't need to be refrigerated, but if you make a mustard mayonnaise as I did with some of it, this will need to be refrigerated.