A couple of days ago I told you how I made mustard this year. I took that mustard and decided it needed some honey. Lots of honey.
I made honey mustard. It's .... beyond anything [Name that movie.] Not too hot, not too sour, not too sweet. Mmmm.
Here's the link to the post from a couple of days ago that explained how I made the mustard. Go there if you need to see what I actually did.
1/4 cup mustard seeds
1/2 cup white wine vinegar
6 Tablespoons honey.
You might need to soak the seeds in the vinegar for a day to soften them. Blend well. A stick blender works well to grind it - stop when it reaches the consistency you want. Let sit for a day to meld the flavors.