1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup vinegar (at least 5% acidity)
1/2 water or red wine
dash of salt
Recipe from Mark Bittman's How To Cook Everything Vegetarian
This recipe is ridiculously easy and it even looks pretty while you complete it. First, you combine the above ingredients in a jar or some sort. I used an old salsa jar, which also happens to be a mason jar, which would be helpful later. I also halved the recipe since I don't use mustard all that much. (Well, and also because I was bad at estimating quantities of bulk spices.)
It looks really brown because I used a teaspoon or so of balsamic vinegar in the mix. You let this little jar sit for a day or two. Soon, it will look like this!
Aww, look at how much our little mustard seeds have grown. Now is the time to blend. HERE IS A FUN FACT, INTERNET LISTENERS! Did you know that mason jars fit into blenders? They do! Don't believe me? Have a look!
I learned this from some blog a while back. It's not a trick I use often, but it does come in handy from time to time. Look, all I have to clean is the blades afterward! And there's no pesky transferring the mustard from one container to another!
Wow, that's a lot of exclamation points for mustard. Anyway, you blend the mixture until it's mustard-like, adding water as needed. (no, it will not be perfectly smooth. this is okay.)
Ta-da, grainy mustard! You can do lots of variations too, like adding honey or using beer instead of water for brewhouse mustard. I tried a little of it on its own, and WOW, it is some strong stuff. The recipe warned me of this, saying that it will mellow over time. I first tried it on a fried egg sandwich - tasty, but I was timid with it because I thought the mustard flavor would overpower the rest of the ingredients. Live and learn. Meanwhile, all of you can stop being slaves to Grey Poupon and make your own mustard today. Hooray!