Step 1

• Place the water in a small stainless steel pot and heat until it just reaches a boil. Once bubbling, add the mustard seeds and the chosen spices, then turn off the heat.
• Cover with a lid and let it rest for 15 to 20 minutes.
  “Once slightly cooled, blend the mixture using a hand mixer or food processor, whichever you have. Once the solids are broken down, add the vinegar, the sugar (or honey), and the mustard powder.
• Blend again to combine everything and start achieving a creamy texture.

Step 2

• Return the pot to low-medium heat and cook for about 2 to 3 minutes, stirring so it doesn’t stick, while it dehydrates slightly and thickens. Taste and adjust with more pepper or other seasonings as desired.
• Once the mustard has thickened to the desired consistency, transfer it to a small sterilized jar with a tight-fitting lid. Plastic containers are also suitable, but you should only fill them once the mixture has cooled, and only if you plan to consume it immediately.
• If you are using a glass jar for the mustard, you can sterilize it beforehand by boiling it (sealed) for 15 minutes. Let it cool, and store in the refrigerator for up to 12 months.
• Once the jar is opened, it’s best to consume it within two to three weeks, so it’s always advisable to store it in small containers to avoid wasting even a single spoonful of this delicious homemade mustard.