Making homemade mustard is "easy as pie", and the primary ingredient in mustard is vinegar! The vinegar used to make any given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. Here's how to make your own fantastic varietal vinegar mustard today!
1 cup ground yellow mustard seed
2/3 cup vinegar (try Tangerine Balsamic, Maple Balsamic, Champagne Balsamic, Jalapeño White Balsamic (for heat), Oregano White Balsamic, Peach White Balsamic, Honey Ginger White Balsamic...and on, and on.)
1/3 cup honey (if the balsamic you are using is very sweet, you may want to omit the honey)
1 teaspoon sea salt (any flavor!)
Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until it thickens and then remove from the heat. Allow the mustard to cool before storing in an airtight container. If you enjoy being creative, you may want to try adding herbs, wine, chillies, peppercorns, horseradish...the possibilities are endless. Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day or so which will mellow its flavor the longer it sits out. A tablespoon of mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.
(Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)