Liquid: wine, beer, mead, vinegar, verjuice or clear fruit juice (such as grape or apple)
Any spices you wish to add
Instructions
Purchase some mustard seed, or ground mustard powder. Most people prefer whole seeds, which come in 'white' (yellow), brown and black varieties. Check out Indian groceries for good prices.
Grind the mustard seed if it is not already ground. You can use a mortar & pestle if you have one, or a cleaned-out coffee grinder, or even a blender. The sound of the grinding will change when the mustard reaches an evenly ground consistency. [Clean the grinding device thoroughly when you are done.]
Pour the mustard into a dish and mix with liquid until it is about the consistency of ketchup. For a quick, hot mustard that you will use right away, use water; otherwise use wine/beer/mead, vinegar, or grape juice. Feel free to combine liquids.
Add any desired sweeteners, such as honey, sugar (or artificial sweeteners), ground dates or raisins, etc., to taste.
Add ground spices. To make it sweeter, try anise or cinnamon; to make it hotter, try ginger, cloves, or one of the black peppers. Taste and adjust seasoning.
Mix together, cover, and leave on the counter until the hotness has faded to your desired strength. Heat & bitterness will reach a peak in 5-15 minutes; water-based mustards should be served then. For other kinds of mustards, wait between 2 hours and a day for flavors to blend.
Adjust consistency as necessary with juice, vinegar, or other liquids; mustard will thicken over time.
Originally Submitted
3/22/2008
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