This recipe (as with most of mine) is part science and part guestimating, and personal taste. I made mustard last year, and like the idiot I can be, I lost my notes. It was a full grain mustard mixed from 2 separate recipes, and the result was amazing. Shame. This time I went a totally different route, and did some more research before making this batch. Last time it was too acidic, and a lot of compensating had to be done. I think the problem was soaking the whole seeds in just straight up vinegar, instead of adding some water or other liquids, and over soaking the seeds.

Canada is the mustard growing capital of the world, with most of it being farmed in Saskatchewan. Making mustard is really easy, and satisfying. You can be as simple as combining powdered mustard with a few ingredients, and BAM. The other route is to get the seeds, I get mine in Kensington at House of Spice but you should be able to find them at any Indian grocer and possibly at Bulk Barn (not sure about that). There are different kinds of mustard seed, and each will give a slightly different flavour and potency. I like to use yellow and brown seeds also for their colour contrast, and to produce a deep flavoured mustard.

Basic Mustard Recipe

1/2 c mustard seed

3/4 c vinegar (I used 2/3 malt and 1/3 white)

1/3 c water

1/2 + c honey (optional)

1/3 - 1/2 c powdered mustard

• Pulse the seeds in a spice grinder, or use a mortar and pestle to break the seeds up to allow the liquid to penetrate and facilitate the chemical reaction needed to extract the flavour and heat of the seeds.
• Soak for 48 hours.
• Drain, reserving liquid.
• Mix the seed mixture with the dry mustard powder. The amount here is a ballpark, as the mustard will act as a glue and add some flavour.
• Add the liquid gradually until the mixture is moist, but not wet.
• Add honey, and any spices or herbs you want. This is where your own personal tastes come into play, and add as much or as little as you feel like.
• At this stage you can leave the mustard as is, or blend it for a smooth consistency.
• Let the mustard mellow for 24 hours, taste and adjust flavours. Grill some meat, slap on some fresh bread, and schmear!