Instructions

• Step 1: Sterilize jar Place a glass jar large enough to hold one cup of mustard, plus its lid, into a pot of boiling water for a few minutes to sterilize it.
• Step 2: Blend seeds and spices Blend the mustard seeds, sugar, salt, turmeric, and herbs with a mortar and pestle until they are powdery.
• TIP: For a really easy homemade mustard, mix equal parts water and dry mustard, available in the spice section of your supermarket.
• Step 3: Add vinegar Gradually whisk in the vinegar, one tablespoon at a time, until you have a coarse paste.
• TIP: You can substitute beer or wine for the vinegar.
• Step 4: Let it stand Let it stand for about 15 minutes to thicken.
• Step 5: Seal and store Transfer the mustard to the jar, put the lid on, and let it sit in a cool, dark place for two weeks before using, which will allow the flavors to develop. Refrigerate once it’s open. It will last for several months.
• Step 6: Tweak it Experiment with new flavors in future batches. Add whatever you like – a pinch of onion, garlic or curry powder; a teaspoon of horseradish or caraway seeds. Or tweak the flavor by using tarragon or cider or sherry vinegar in place of white wine vinegar.
• FACT: Dry mustard sprinkled in socks is an age-old way of preventing cold feet.

You Will Need

• 3 1/2 tbsp. white or yellow mustard seeds
• 2 tbsp. black mustard seeds
• 3 1/2 tbsp. light brown sugar
• 1 tsp. salt
• 1 tsp. turmeric
• 1 tsp. dried herbs of your choice
• 3/4 c. white wine vinegar
• A glass jar with lid
• Mortar and pestle
• Onion
• garlic
• curry powder
• horseradish
• or caraway seeds
• Tarragon
• cider
• or sherry vinegar