There's nothing quite like the vibrant flavor of freshly made mustard. While finding quality pre-made mustards is easier than ever, making your own mustard at home allows you to customize it to your exact taste preferences. Plus, it's incredibly simple! This step-by-step guide will have you whipping up tangy, zesty homemade mustards in no time.

You will need:

• Mustard seeds (yellow, brown, or a blend)

• Liquid (water, vinegar, beer, wine, etc.)

• Powders (dry mustard powder optional)

• Flavorings (honey, herbs, spices, etc.)

• Non-reactive saucepan

• Spice grinder, blender or immersion blender

• Glass jars or containers for storage

Method:

1. Soak the seeds

For every 1/2 cup mustard seeds, cover with 1 cup of cool liquid like vinegar, wine, or beer. Let soak for 1-2 hours until absorbed and seeds have softened.

2. Make the slurry

Transfer the soaked seeds and liquid to a blender and puree into a thick, pasty slurry, adding a splash more liquid if needed to get it moving. For a smoother mustard, blend longer. For coarse-ground, pulse briefly.

3. Season it

Stir in any additional powders like dry mustard powder, along with salt and sweeteners like honey, brown sugar, or maple syrup to taste. This is also when you'd add fresh or dried herbs, spices, garlic, etc.

4. Age the mustard (optional)

For a more mellow mustard flavor, transfer to a glass container and let it sit covered at room temperature for 1-2 days before serving. This allows the heat to slightly dissipate. Mustard can also be served immediately after making.

5. Adjust consistency

Before serving, give the mustard a taste and add more liquid if too thick, or more powders if too runny until you achieve your desired texture.

Flavor variations:

• Dijon: Use brown or black mustard seeds, white wine vinegar, and honey

• English Pub: Yellow mustard seeds, beer, brown mustard powder

• Sweet Mustard: Yellow seeds, apple cider vinegar, brown sugar, cinnamon

• Spicy Beer Mustard: Brown and yellow seeds, beer, mustard powder, horseradish

• Herb Mustard: Mix in dried or fresh herbs like thyme, rosemary, tarragon

Once made, mustard will keep refrigerated for 2-3 months. Get creative by experimenting with different seeds, vinegars, and mix-ins. Making mustard at home allows you to have fresh, custom condiments on hand for all your salads, sandwiches, marinades, and more!