Cutting the mustard - a homemade treat Making mustard at home is fun, quick and rewarding. Mustard powder or seeds, vinegar, water, salt, spices. The ingredients are blended and usually warmed in a double boiler to thicken.
Homemade mustards can be strong at first.
They mellow if left at room temperature for a few hours. They last a long time when refrigerated. They make great gifts. Commercial mustards are often mixed with flour to temper the heat and are colored with turmeric. Homemade mustards retain the dull yellow of the seed and are far superior in flavor and aroma.