Hot honey mustard

Author Notes

I love mustard so much so I normally look for something to eat it with (it can be absolutely anything including chocolate). My favorite is Dijon type of mustard, but actually any grainy mustard with a sweet kick will make it. So I looked at my spice rack and wondered why I've ever used my mustard seeds to make mustard...I found the recipe for the Hot, sweet and smoky mustard on the "the view from Great Island" blog. It looks exactly as what I was looking for: simple and quick. I made a few adjustments, since I didn't know how hot it will be. I like hot, but I used 2 tbs of black seeds and 4 tbsp of yellow seeds instead of using 3 and 3. I was out of hickory smoked salt and used some french smoked salt and I don't think it made any difference. The mustard turned out still pretty hot and not very sweet. delicious! You might want to adjust the recipe according to your own taste: more black seeds will make it hotter, less powder - more runny. —Daria Faulkner