Crush the mustard seeds a bit with a mortar and pestle or a food processor. Do not reduce them completely to powder.
Stir all of the ingredients together until well-combined. Pack into a ½-cup glass canning jar. (It fit perfectly for me.) The mixture will be very liquidy at this point; that is ok. Screw on the lid and refrigerate.
Important! Let the mustard rest in the fridge for 3 days before using. It needs this time for the flavors to meld and mellow. It should thicken to a more typical mustard-like consistency as it sits.
This recipe makes approximately ½ cup (eight servings of 1 tablespoon each).
This is a level 1 recipe (may help support fat loss). This mustard is great if you are looking for a low-calorie condiment with no added sugar. Even with a few days in the fridge, this rustic mustard brings on the heat, adding fiery zip to your dishes.The directions on the Colman’s mustard powder canister recommend using a 1:1 ratio of mustard powder to water. I used a little less powder since I added mustard seeds and other ingredients. This gets you thinner mustard that easily incorporates into dips and recipes. For thicker mustard, add an additional tablespoon of mustard powder before refrigerating.