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Recipe can easily be doubled.
Mix mustard seeds and mustard powder together, add water, mix well and let mixture sit for 30 min. Add vinegar and salt and mix well. Mustard will be spicy. Let it sit in a cool dark place for 24 to 72 hours; the longer it sits, the milder it will get. Once at desired heat level, refrigerate; it will last several months, sealed, in the refrigerator. See Serving Suggestions for different variations to flavor this master recipe.
Here are some variations to flavor this master mustard recipe:
• Honey Mustard: Add 1 oz. honey powder. (May need to add more water for desired consistency.)
• Garlic Pale Ale: Replace vinegar with 4 oz. of your favorite pale ale beer and add ¼ tsp. dehydrated roasted granulated garlic.