First, you must soak the mustard seeds for at least 24-36 hours; you can use vinegar, grape juice or must, water, or even "broth of powder'd beef" according to a 17th century recipe. This is followed by breaking up the seeds in a food processor and then using sieves to separate the paste from the husks ("in Dijon, these are fed to the pigs; in a Bordeaux mustard, some of the crushed hulls are left in the mustard"). The final step is seasoning, which is where you can get creative with spices, herbs, and sweeteners.
Have you ever made mustard? Do you have any good recipes or tips to share?
• Read the article: How to make mustard at home (Guardian)