Mustard
1/3 cup mustard seed (ground)
1/4 teaspoon salt
1 pinch ground cinnamon
1/2 teaspoon turmeric
1/3 cup water
1/3 cup cider vinegar
1/4 teaspoon garlic powder (optional)
Grind the mustard seeds in a mortar and pestle or food processor or coffee grinder. Combine dry ingredients and stir in water. For milder mustard add the rest of the wet ingredients immediately. (Vinegar stops the reaction that is increasing the heat.) For spicier mustard wait a few minutes.
Heat in a microwave for one minute and then puree with stick blender or food processor. Allow to cool uncovered.
Refrigerate in tightly sealed containers.
Variations: Horseradish Mustard: Add 3 tsp. horseradish
Peppercorn Mustard: Add 3 tsp. green peppercorns, crushed.
Herb Mustard: Add 1/2 tsp or more as desired of any dried herb. Tarragon, dill, thyme, basil or oregano.
Dijonnaise Mustard: Add 1/3 cup mayonnaise
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