While there are dozens of varieties of mustard commercially available, when you make mustard from scratch, possible flavor combinations are limited only by your imagination. Choose what color mustard seeds to use; decide whether to include beer, wine, vinegar, or sweeteners (and what type); and flavor with herbs or fruit.
While Sara Moulton’s Dijon-style mustard involves a number of ingredients, Krislady loves it. KevinPorter has made this recipe without the sugar and been happy with the result; he also finds that cooking it longer yields a milder mustard.
Querencia makes a grainy mustard that she says tastes like pricey Moutarde de Meaux Pommery: Soak 1/3 cup yellow or brown mustard seeds in 1 cup water overnight, then add 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt and blend in a blender until the mixture looks creamy, about five minutes (a food processor does not yield the same result, says Querencia). Store in the refrigerator; the mustard will be very hot at first but will mellow with time.
LauraGrace has made a nice mustard from brown mustard seeds, apple cider vinegar, Belgian lambic, and rehydrated, puréed dried cranberries. “Dynamite with ham or leftover roast turkey, as you could imagine,” she says. “I once made some with finely diced apricots,” says nofunlatte. “Stone fruit and mustard are a pretty good combo.”