tropit

Homemade mustard couldn't be easier. Sorry, I don't have any measurements, but all you do is mix together dried, ground mustard, some whole mustard seeds and a very, small amount of good, light colored vinegar s/a white wine, apple cider, etc. Add a dash of salt and any other herbs that you might like and will keep well in the mixture. It's good right away, but gets much better as it sits.

* If you like it extra spicy, you can had some horseradish.

ekuw

Thanks for the recipe. I don't keep Dijon in the fridge. Not really a mustard person, but sometimes it's called for in a recipe and I don't have any...but I do keep ground mustard on hand.

petthefabric

Wow! Sounds doable. Thanks.

tropit

Yes, I also use it to make up some quick, Chinese Mustard. (Just ground mustard and a little water.) I like it in some meat recipes and it's also good on Brussels Sprouts.

Onebyone

My grandmother made mustard and kept it in a small pretty jelly jar on her table. She kept it simple but sometimes added wine. I thought Dijon mustard had white wine in it.

tropit

I think it does...you could add a tablespoon of wine too.