hey this David Shepherd school of today what we're gonna do is we're gonna make you some homemade mustard homemade mustard is very simple to prepare and you don't even have to go out and whirl the mustard seed like I did for this mustard you can buy powdered mustard if the spice rack of just about any grocery store or a lot of ethnic groceries you can buy black mustard seed brown mustard seed white mustard seed in bulk right so really all you need is the mustard seed you're supposed to put powder some cold water a little bit of salt and some sort of assets you know like a vinegar and really that's all there's two so let's see show you what we're gonna do there so here are my white mustard seeds after I have cleaned them and I'm just gonna put them in my mortar and pestle okay and all I'm gonna do is grind them up to eight powder okay here's our ground mustard seed okay and just to make a little bigger yield I'm gonna add some powdered mustard seed to that I had and now just like any time to spice once you crush this you start losing some volatile all okay so you want to start to pray there pretty soon and you want to just mix in cold water cold water not hot water it's kind of like making coffee there's some mechanical action there's some chemical action and the water is going to loosen some some chemicals up in the mustard and if it's hot it's gonna get better okay so we're just gonna mix it into a paste so we put the water in there and it starts with a little chemical process that releases some of that mustard flavor it's a little bitter right now there's a definite taste difference between mustard created right now and mustard in about a week okay this is really simple to make but it does take a little bit of prep time and just like a lot of other reactions you don't want to use a metal bolt okay because that's gonna change the outcome of the the mustard so we're gonna let this sit for about ten minutes or so and let the reaction to start to take place and then we're going to stop it with the addition of some acid and some salt okay so now what we're going to do is add to taste but one to two tablespoons of salt per cup of mustard okay and then some acid balsamic vinegar white wine vinegar red wine vinegar I'm gonna have them to use my red wine homemade vinegar now once you've done this the vinegar to the salt the mustard itself all act as a preservative and this will basically it does not have a shelf life okay it may dry out but once you add the acid it's good to go okay now you can also add other things to it like particularly I'm gonna make this a little spicy okay and I'm gonna add some honey to make it a little sweet honey mustard usually about one to one per can be one to one I'm not gonna quite add that much but I'm gonna add a good little bit there because I like honey well there we go a nice spicy honey homemade mustard we're just going to let that sit in the fridge for at least a week or so to let the bitterness kind of dissipate all right and that's all there's to it so until next time I appreciate you watching you always kids online www.teamafrl.com