Mustard

I went to a different grocery store last week, and spotted mustard seeds in bulk. So, I decided to try a mustard recipe I'd seen online.

I just combined a 1/4 c. black mustard seeds with 1/4 c. yellow mustard seeds. 

 

I added a half cup of balsamic vinegar. Then I covered it with plastic and let it sit for about a day and a half.

 By that time, the seeds had absorbed all the vinegar, and it smelled a little mustard-y. 

I tried to grind this mixture up, first in my blender, then in my food processor, with little success.

 Most of the seeds were still whole. I gave up and jarred it.

The next day, when we were low on staple food, I decided to slather two pieces of English muffin with the mustard, and make a bacon sandwich for breakfast. It made me queasy. The mustard was pretty spicy--not a good breakfast when you're just getting over being sick.

If I make mustard again, I might try to find a milder type of vinegar, and a better way to puree it all.