Home made Mustard Sauce

• Place the Yellow and Black mustard seed in a bowl.
• Add the Apple cider vinegar and make sure it comes up to 1/2" above the mixture.
• Cover it well and set aside for 48 hrs.
• After 48hrs ,grind the above to a fine paste
• Add in the cinnamon powder, turmeric powder /immunity powder and honey.
• Mix and stir it well.
• Add water as per needs to get the consistency required.(approx 1/4 cup).
• Cover and store at room temperature for 2 days before using.
• This wait time is important, and not just because it allows time for the mustard to thicken up.
• Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
• Transfer this now to an airtight jar and store in the refrigerator.
• Stays fresh for 1 to 2 months.

Variations

• Add herbs and seasonings as per choice if needed.
• Adding Apple cider preserves the spiciness Without it, the mustard becomes bland with time.
• If you want to make your mustard sauce even spicier, Add chilies or freshly grated horseradish/ginger.