On 2/8/2021 1:42 PM, Daniel wrote:
> My journey with mustard is rather dull and uneventful. My earliest
> memories of Grey Poupon dijon ads on tv convinced me that it would be my
> favorite mustard. A few years ago I realized that I hate that wretched
> stuff and hugely prefer basic normal yellow mustard on my sandwiches and
> tuna salads.
>
> About a year ago I watched an episode of Jacques Pepin's Fast Food My
> Way where he crafted his own mustard with a spice grinder, oil, and
> other stuff.
>
> Recently, inspired by that episode, I looked online for a homemade
> yellow mustard mixture.
>
> https://www.thespruceeats.com/mild-y...recipe-1327630
>
> I haven't tried it yet because I have only a small jar of mustard seeds
> and haven't found a local store selling larger jars. Once I find some,
> I'll likely give that recipe a whirl. Anyone have experience with making
> their own mustard? Something I should avoid? I prefer a mild mustard but
> I've been known to enjoy deli style stone ground mustards, as they call
> it.
>

We did it many years ago just to see how easily done it is. What I
learned was it is far easier to just buy your favorite brand at the
grocery store. Sure, you can custom make your favorite style but we
just don't use enough to justify the effort.

Give it a try though, it may be exactly what you want.