INGREDIENTS

• 6 tbsp brown mustard seeds
• ½ cup water (cold for mild mustard, hot for spicier)
• 1 ½ tbsp white wine vinegar
• ½ tsp salt
• ½ tsp turmeric
• 1 tsp sugar, or to your taste

DIRECTIONS

1. Crush mustard seed using a mortar and pestle until seeds just start to break, about 5 seconds.
2. Slowly add water and continue grinding the seed. Cold water will produce milder mustard and hot water will result in spicier mustard. Grind until the water is incorporated, leaving some seeds whole.
3. Add the remaining ingredients and continue grinding until the desired consistency is achieved. Store the mustard in a glass jar in the refrigerator for 24 hours before serving.
4. Mustard will keep for up to one year in refrigerator.