Don’t think ‘ballpark mustard’ when you see this recipe. This mustard has a nice grainy texture and a lovely taste that is mild but definitely not boring. Use a good quality vinegar since it will be a big taste component of the finished product. My recipe calls for using turmeric and allspice, but you can experiment with different spices to make a unique one-of-a-kind mustard you can call your own.
Homemade Yellow Mustard
adapted from this recipe 
1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1/2 tsp salt
1 tbsp honey
1 tsp turmeric
1 dash ground allspice
1. Soak the mustard seeds in the vinegar and water. Cover and let sit for 2 days at room temperature.
2. Add salt, honey, turmeric and allspice to mustard seed mixture. Process with blender or food processor to desired consistency, adding more water if necessary.
3. Put mustard in clean jar or other non-reactive container. Cover and let sit for a week at room temperature to mellow the taste. Mustard can be aged longer for a milder taste.
4. Refrigerate mustard to halt the mellowing and preserve it. Mustard should keep for several months refrigerated.
Servings: 32 (serving size 1 tbsp)
Nutrition (per serving): 16 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 36.6mg sodium, 26.9mg potassium, 1.9g carbohydrates, <1g fiber, <1g sugar, <1g protein, 15.2mg calcium, <1g saturated fat.