Stir together mustard powder, vinegar, salt and honey until smooth.
Adjust consistency by adding mustard powder or vinegar. Stir in the whole black and yellow seeds. Place in a clean glass jar, cover and refrigerate for 2 weeks before using. The flavor will mellow in this time. Homemade mustard can be stored in the refrigerator for up to one year, although the taste will gradually diminish.
Makes about 1 cup
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 1|
|Calories from Fat: 163 (25%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 2336.3mg||81 %|
|Potassium 491.6mg||13 %|
|Total Carbohydrate 114.4g||34 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 104.9g|
|Protein 16g||23 %|
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Calories per serving: 665
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