Grainy Maple Mustard - yellow mustard seeds

Method

• Blend the mustard seeds and powder in a spice grinder or coffee mill. Blend to the consistency you want (but leave it a little grainy).
• Mix mustard powder and seeds with water in a glass bowl and cover with a cloth. Let sit on a countertop for 24 hours, stirring occasionally.
• Stir flour into mustard base. Add vinegar and maple syrup and stir well. If you want a smoother texture, blend with an immersion blender.
• Store at room temperature, tightly covered, stirring every day until it tastes the way you want it to. (I left mine out on the counter for about four days.).
• Refrigerate. It keeps in the refrigerator for up to six months.