Commercial mustards are often packed full of salt. So I like making this very spicy, intense mustard with no salt in it at all.
Prep Time: 15 minutes
Ingredients:
- 2/3 cup light mustard seeds
- 1 Tbsp. dry mustard powder
- 1 cup water
- 2 Tbsp. whole wheat flour
- 1/2 cup white wine vinegar
- 1/4 cup honey
Preparation:
Blend the mustard seeds and powder in a spice grinder, leaving the mixture slightly grainy. Then mix with the water in a glass bowl and cover with a cloth. Let sit for 24 hours, stirring occasionally.
Stir the flour into the mustard base. Then add vinegar and honey and stir well. If the texture is too grainy for you, you can process the mustard in a blender or food processor at this point. Store at room temperature, tightly covered, stirring every day until it tastes as you want it to, then refrigerate. If you like the flavor as it is, store in the refrigerator up to 6 months.
