I was given a giant jar of whitish yellow mustard seeds, so far I've just treated them like any other nut or seed and sprinkled them over dishes. They look very pretty on salads but unless I'm biting into the seed, I'm not really getting much flavor.
Silly question, how to make creamy whole seed mustard (condiment) out of the seeds? Will I still have to use dry powdered mustard and just mix in the seeds and let it sit for a few days or crush the seeds? I don't have a fine spice grinder, just a large cuisinart, a free giant Ninja I received from work 2 years ago I still haven't used and a small cheap blender that doesn't blend anything.
Also to the moderators, it's a pain in the assets to have to tag and label every single post. My last post on Land O Lakes European butter got sent to Siberia and now I'll never know if anyone had any thoughts on it.
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