So it's no surprise I'd eventually get around to... making mustard!
So for my very first homemade mustard I used the Basic Country Mustard recipe from this page and minutes later I had this:
I used cold white wine and for the mustard seeds I used 1/3 black and 2/3 yellow. My mustard is ferociously hot and I think very very good. Kind of a grainy Dijon with a generous spot of Chinese restaurant mustard.
Funny I didn't like mustard much until I starting using it in glazes. Honey mustard on ham? Obvious! Then there's honey mustard chicken with sesame seeds. Chicken in creamy mustard sauce with tarragon. Those are all wonderful flavors together.
And maple mustard dill glazed salmon. Try that sometime.
But the one recipe that really hooked me is this Mayo Clinic potato salad recipe.
I even use that dressing on roast chicken instead of gravy.
There are countless prepared mustard recipes out there not to mention what I might make up along the way. I'll probably never buy prepared mustard again!