1 cup ground yellow mustard seed
2/3 cup vinegar (any of Trio Carmel’s balsamics will do…though may we recommend our Serrano honey, peach, honey ginger, or traditional)
1/3 cup honey (omit this if you are using a sweeter vinegar)
1 teaspoon sea salt (or salt of your choice)
Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until it thickens and then remove from heat. Allow the mustard to cool before storing it in an airtight container.
You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on. The possibilities here are endless.
Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow its flavor the longer it sits out.
Nifty tip! A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the Trio Carmel olive oil of your choice. The key here is to whisk briskly so that it creates a homogeneous emulsification that holds the olive oil and vinegar together as opposed to what it would normally do which is separate.
Makes about 1 1/2 cups