Homemade Whole Grain Mustard

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   ["Put mustard seeds, vinegar and water/beer/wine in a a small bowl or jar.", "Cover lightly and let sit at room temperature for a day.", "The seeds will plump up and soften after soaking up the liquid.", "Add sugar/honey and salt.", "You can make a honey mustard by adding extra honey.", "Brown sugar is nice too!", "Process in a food processor or blender to desired consistency.", "For something Dijon-like, process to a paste, or you could even choose to leave the mustard seeds whole.", "I usually go for somewhere in between.", "Adjust sweetness and saltiness if necessary.", "Transfer to a glass jar (glass is better because plastic and metal can add weird flavors to the mustard).", "Let the mustard sit for a few days to ""ripen"" in the refrigerator or at room temperature.", "It will be a little bitter at first, but this will go away after aging.", "Letting it sit at room temperature will result in a spicier mustard and refrigerating will stop the formation of spicy compounds.", "Again, adjust and try it as it goes until you get the flavor you like!", "Refrigerate for up to 2 months."]

* Per serving · 4 servings · Values may vary.

No additional tips available.