I think homemade mustard is the best kept secret this side of the Mississippi. It's ridiculously easy, very inexpensive, and provides the most amusing culinary blank canvas. Once you figure out the basic proportions and "mellowing" times, there is no end to your delicious mustard possibilities. I first made this recipe as a gift for my dad - and so we've nicknamed this blend Master Horse Mustard in his honor. It's bold, yet has a very smooth taste and just begs to be paired with salumi, stinky cheese and crackers. Or a roast beef sandwich. Or swirled in a pan sauce. Or....like I said, there's no end to the possibilities. <br /> <br />Note: I use Penzey's powdered mustard and crushed yellow/brown mustard seed, but any good quality mustard powder/seed will do. I also prefer to use 4 oz. jars and make lots of flavors at once, but the recipe multiplies easily for making bigger batches. <br />

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