Mustard Powder Regular

When making mustard, use stainless steel, glass, or ceramic utensils and containers (aluminum gives mustard an odd flavor). For a standard thickness, use 8 parts mustard by volume to 7 parts liquid. Mustard is very hot when first mixed, and then mellows with age. Refrigeration nearly stops the mellowing process. For hot mustard, store at room temperature for 4 weeks, then move to refrigerator (or try 8 weeks for mild). An easy starter recipe is 1 cup regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3 fl. oz. cool water, 1/2 tsp. salt and 1 TB. honey. Mix until smooth, then pack in glass jars.