Ferment Your Own Spicy Mustard Now, and Enjoy It All Winter
I don’t remember being a mustard fiend, but as I often say, proximity is everything. With hot, grainy homemade mustard nearby, I find myself reaching for it at least once a day. Sandwiches, sure; salad dressings, of course. But almost anytime I add butter and lemon, I now add mustard. Mustard is an ideal glue for…
