I was watching Guy Fieri's Triple D program where a chef was whipping up mustard sauce. It looked incredibly easy so I did some Internet research and came up with a recipe for making mustard. It was a one of those moments that make you realize how much money you pay to purchase a prepared product when it is easy and cheap to make yourself. I learned this lesson years ago about salad dressings, tartar sauce and cocktail sauce. They are dead simple to make and homemade tastes even better than something you buy in a jar. The hardest part of the equation was sourcing the product. White mustard seeds are tamer than black and most of the recipes called for a larger quantity of black mustard seed for a spicier blend. I was able to locate bulk white mustard seed cheap at the local Whole Foods. The black mustard seed was in the spice isle but was expensive so my final recipe ended up being about ninety percent yellow to ten percent black. The result still had a nice kick and ended up costing about five dollars for over a pint of mustard.
The recipe is one cup of mustard seed soaked overnight in one cup of apple cider vinegar and a half cup water. Transfer soaked mustard to the blender. Add two tablespoons honey or sugar and two teaspoons salt. Blend to desired consistency. I left mine a little coarser. Enjoy on a ham sandwich.