For small batch mustard, look no further.
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This kit is resident Food52 user AntoniaJames' favorite to use for her famous mostardas, though these jars are handy for just about anything that needs a mustard base. You'll get:
Yellow Mustard Seed: Whole grain mustard is easy: just oak these in water or vinegar overnight, then blend. Voilà!
Yellow Mustard Powder: This powder goes a long way. Mix with water or vinegar for a quick and hot mustard, add more ingredients for dijon, or use as an emulsifying agent in vinaigrettes or homemade mayo.
Sourced from: Oaktown Spice Shop
Freshly made mustard needs to age a week or two in order for its initial bitterness to mellow.
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