The worst part is the waiting - you can't eat the mustard right away, and it's best to wait a couple of days to really dig in. :)
Step 1: What you'll need:
- 1/2 C mustard powder
- 6 T mustard seeds
- 3 T vinegar (I used white wine vinegar)
- 1/2 C water
- 1-2 tsp salt
- additional spices and herbs as desired
You'll also need a mortar and pestle OR food processor, bowls for mixing, glass jars for storing the mustard, and possibly a sieve.
Step 2: Choosing your mustards!
White is very mild and the base for the bright yellow mustard most Americans are familiar with, and mustard powder is made from white seeds. Brown is spicier and used in dijon mustard. Black is the most pungent of them all.
Brown is the easiest to find, so I recommend going that route.
It's also important to use a good mustard powder. Try to buy from a company you trust, or buy from a place where you can sample before you buy. Or, make your own. All you really need is a spice grinder, which you can get for under $20 and use for all sorts of fancy kitcheny things. :)