Why you should have faith in those tiny mustard seeds
I usually stay away from commercially prepared mustard (think French’s) because I am allergic to an ingredient found in it called turmeric. While there are several benefits to turmeric, it unfortunately closes my throat. However that is okay, as having the allergy has made me responsible for making my own mustard at home.
There are several variations to my homemade mustard recipe, and the base of it is always the same: yellow or brown mustard seed (sometimes I mix them) and white vinegar. From there you can add in honey, brown sugar, garlic, and even beer to change the strength and the flavor of the mustard.
Mustard seed is quite strong, so I strongly suggest you let it sit 24 hours after preparing it, unless you're like me and enjoy a good spicy brown mustard.
The taste and benefits from freshly prepared mustard is unlike anything you can find in the store. However, there's still one good use for store-bought, yellow mustard.
A few...