Mustard !! We all have our own tastes and preferences. I buy three different types of mustard at home. While KJ likes mustard to be creamy more like a Dijon Mustard, I like the Classic English Mustard with my sandwiches or burgers, and then I use Kasundi for my salads, marinades, dressings etc.
And now I have the fourth type that I made at home.
So apparently making mustard at home is simple and you can play around with it, as you like. I learnt it recently only !! I never knew making mustard was that simple. It’s fun actually !!
So here, the mustard I’ve made is a milder version of the various types readily available with the addition of herbs. I’d suggest let it sit for 2-3 days and the flavours intensify. I’ve used yellow mustard seeds, you can follow the same procedure with a different variety of the seeds.
Homemade Herbed Mustard
¼ cup water at room temperature