Making Your Own Mustard Is Easy. Here's How You Do It

Brandy Hackbarth - Dining by Design, LLC

-Chef/Partner, Vittles - Heat 'n Eat Meals (www.Vittles.biz) -Chef/Owner, Dining by Design, LLC (www.ChefBrandy.com)

If you're a mustard lover like me, you can finish a jar in a week. You can also consider grabbing a larger container and doubling the recipe; it can last for around four to six months when refrigerated. And like a fine wine, the longer it sits, the more flavor your mustard will develop.

Homemade mustard can last for four to six months in the fridge, depending on the packaging and ingredients used.

1 cup vinegar (white, apple cider, or white wine vinegar will work)

1 cup mustard seeds, yellow or brown

2 teaspoons Kosher salt

½ teaspoon turmeric powder

¼ teaspoon paprika

Any other adjunct flavors that you’d like to have in your mustard

Water, as needed (see below)

Directions at wgbh.org

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