I've been disappointed with the mustards we've tried lately--too bitter. Even a small container lasts a long time; I s'pose I should just throw it out, but my spouse will eat it. But then I end up going without because it's just nasty to my tastebuds.
Is it possible to make homemade mustard and eliminate whatever makes commercial varieties so bitter? Or are all mustard seeds inherently bitter?
PS: If you were gonna suggest a sweet variety, please don't. Sweet doesn't really mask bitter, in my book, and besides, we eat minimal to zero sugars/sweeteners.