1/3 cup mustard seed
1/3 cup cider vinegar
1 clove garlic -- halved
3 tablespoons water
3 tablespoons liquid honey
1/4 teaspoon salt
1 pinch ground cinnamon
Combine mustard seeds, vinegar and garlic in a small
bowl. Cover and refrigerate for 36 hours.
Discard garlic. Process mixture in a food processor with water until coarse consistency. Stir in honey, salt and cinnamon.
Refrigerate in tightly sealed containers.
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