Mustard

1. 1

   In a powerful food processor, combine the mustard seeds, water, maple syrup, oil, one-third of the vinegar, the turmeric, the cayenne, and the salt and process on high speed.

2. 2

   (If it is not powerful, you will end up with more whole seeds, which is okay but not ideal.)

3. 3

   Once you start, the seeds will bounce around like money in a money cage.

4. 4

   When the seeds stop bouncing around, slowly add the rest of the vinegar.

5. 5

   When the blade stops spinning well and the mustard is thick, its ready.

6. 6

   Transfer to a tightly capped jar and store in the fridge for up to a month.

No additional tips available.